This vintage Southern dessert is the sweetest relapse

If you grew up in the south or have spent a time in one Potluck churchFamily Reunion, or Grandma’s kitchen In summer you may already know Cherry Yum Yum’s magic. It is one of these modest desserts that don’t need much to remove a lot. With a butter -like crust, a cloud -like cream cheese filling and a generous layer of cherry cake that fills up at the top, Cherry Yum Yum offers the comfort of the cheese cake, but requires less effort.

Cherry Yum Yum, which is guided by recipe boxes and handwritten note cards, is the type of dessert that feels like a hug on a plate. And while cheesecake get all the fame, we are convinced Favorite of the old school deserves just as much love.

What is Cherry Yum Yum?

Cherry Yum Yum (also known as Cherry Delight) has no shortage of fans online – you will find a lot of recipes with just a short search. Most have a Graham Cracker Crust Base cast with a cheesecake -like layer and a cherry cake filling. Some demand the crowning glory of the dessert with a second layer of Graham -cracker crumbs, while other ginger snapshots or other kind of biscuit use. It is also not uncommon for the cheesecake mixture to be mixed with almond or vanilla extract.

Our favorite Cherry yum yum recipeSubmitted by Allrecipes Community member Susan Taylor uses a homemade Shortbread-Crusting similar to Graham crack. A mixture of sweetened cream cheese and whipped topping goes onto the nutty butter cookies, then the No-bake masterpiece is ready with a layer of sweet cherry cake filling.

How to do the dessert

Here you can find out how you can open Susan Taylor’s version of Cherry Yum Yum.

• Make the crust: Combine butter or margarine, flour and chopped pecans and press the mixture into the bottom of a 9×13 pan. Bake for 20 minutes at 350 degrees F and cool down.
• Prepare the cheesecake filling: Make the dream whip (or replace 2 cups of sneaking whip like cool whip). In a separate mixing bowl, mix the sugar of cream cheese and confectioner and then fold in the slap.
• Assemble the dessert: Spread the cheesecake filling on the biscuit crust, followed by the Cherry Pie filling. Cover before serving (at least 4 hours or overnight).

How to make Cherry Yum no-bake

With the nutty biscuit crust that anchored this recipe, you can’t do anything wrong -but if you prefer Graham crackers (like me) and often do not want to switch on the oven (like me), you only have to replace flour, sugar and chopped pecans with about 3 cups of gray crack crumbs.

Mix them with the 3/4 cups of melted butter and press the mixture firmly into the bottom of your pan. Then they spread them Cream cheese Mix to the crust, follow the Cherry Pie filling and cool your dessert – no baking required.

More tips, tricks and variations

The sky is the limit when it comes to cost this dessert.

• Try a different cookie base: You can mix pretty much any biscuit with melted butter to create a base for Cherry Yum Yum. Biscoff cookies? Secure! Oreos? Yes, please.
• Use Prefabricated whip. The use of Dream Whip, a product born at the end of the 1950s, to save households, is another retro aspect of this recipe. But you can definitely exchange flipped topping, which is still available. In fact, I always have a tub of Cool whip In my freezer!
• Spread on a different filling of the cake. Apple, blueberry or peach cake fillings (homemade or bought in the shop) are delicious substitutes for the classic cherry.
• Go something. Three layers are just the beginning. Top with spacious sprinkles made of roasted nuts and chopped fresh cherries or crumbled cookies of your choice. Do it your Yum yum!