Cherry Topped Cheese Dessert

Cheery topped cheese dessert



  1. 14 full graham crackers (half of a box)
  2. 1/4 cup sugar
  3. 1/2 cup melted butter


  1. 1 (8 oz.) container Cool Whip (thawed)
  2. 1 (8 oz.) package of cream cheese (softened)
  3. 1/2 cup sugar
  4. 2 (21 oz) cans of cherry pie filling


  1. First we start by making our graham cracker crust. Put 14 full graham crackers in a bag (half of a box of graham crackers) and close the bag tightly. Now roll your rolling pin over it so that the graham crackers are fully crushed. Once they are crushed, you can put them in a bowl and mix them with 1/4 cup of sugar and 1/2 cup of melted butter. After they are mixed, spread them in the bottom of a 9 x 13 cake pan. Now put the cake pan in the freezer for at least 4 hours to allow it time to set. After the crust is set, you can start mixing up the filling. Make sure you thaw the Cool Whip in the refrigerator for at least 4 hours before you begin the recipe. If you don't have the Cool Whip thawed out ahead of time, you won't be able to make this dessert. The next thing you need to do is make sure your cream cheese is softened. Set it on the counter for 30 minutes so it will be easy to mix. In a bowl cream the sugar and cream cheese. Once that is combined, you can fold in the cool whip until it is mixed. Now you can get your graham cracker crust out of the freezer and layer the cool whip mixture on top. Then take your cherry pie filling and layer it on top of the cool whip. Now you can put the dessert in the refrigerator for at least 3 hours to let it set up.

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