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No Bake Cherry Yum Yum Recipe

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This recipe for No Bake Cherry Yum Yum is from Harris Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1½ c. graham cracker crumbs
6 tbsp. salted butter, melted
1 (8 oz.) block cream cheese, softened to room temp.
½ c. sugar
2 c. (1 pint) heavy whipping cream
3 tbsp. sugar
½ tsp. vanilla extract
1 (21 oz.) can cherry pie filling

Directions:
Directions:
1. Start by crushing the graham crackers into crumbs. I put about 10 graham
cracker sheets into a Ziploc bag then pound them with a heavy object (like a
rolling pin or flat meat tenderizer). You need enough to make 1½ c. in crumbs.
2. In a medium bowl, combine melted butter with graham cracker crumbs.
3. Set aside 2 tbsp. of the crumbs (we'll use that for the topping).
4. Spread the rest of the crumbs into a 9X9 baking dish. Push down with your
hands to make a flat layer.
5. Next, combine softened cream cheese with ½ c. sugar. This is easiest if you use
a stand mixer or a handheld electric mixer. Set this bowl aside.
6. In a separate bowl (to make the whipped cream), combine the heavy whipping
cream, 3 tbsp. sugar and vanilla extract. Using a stand or electric mixer, whip it
until stiff peaks form. You can skip this if you are using COOL WHIP. This will
take a minute or two on a high speed setting.
7. Combine the cream cheese mixture with the whipped cream, by hand, until
combined well.
8. Spread half of the cream cheese/whipped cream mixture evenly over crust.
9. Evenly spread the cherry pie filling over the whipped cream layer. Finally, top
with the remaining cream cheese/whipped cream mixture. Spread evenly. Top
with reserved graham cracker crumbs.
10. Refrigerate for a couple hours (or overnight) before slicing and serving.



Personal Notes:
Personal Notes:
You can substitute the heavy whipping cream, 3 tbsp. sugar and 1/2 tsp. vanilla with one (8 oz.) tub of COOL WHIP, thawed.

 

 

 

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