Cherry Delight

hi ho cherry-o

I became an aunt (again) this week! My sister had her first baby - a sweet little girl. Nora Piper Schermerhorn was born Tuesday, July 29th at 5:24 am. She was 7 lbs. 13 oz. and 21 inches long. Wide-eyed and adorable, see the picture below, all is well with the new family. In honor of aunts, I'm making one of my favorite recipes for the summer - Cherry Delight - straight from the kitchen of my great aunt Pauline. I think she made some of the best desserts.

I mentioned that this is a great summer recipe, that's because this dessert is "no bake". It can be made ahead and is ready to serve when you are. It's similar to a cheese cake, but so much lighter with the Dream Whip blended in. I've opted to make the topping with fresh cherries, but this is traditionally served with canned cherry pie filling. If you opt for this topping, I suggest buying the lite version. This is a great make-and-take dish for any occasion...I'll be dropping some off for the new family. Here's how to make it...

Ingredients - Serves 12

Couldn't you just eat her up??

Crust & Filling
1 Stick Unsalted Butter
2 C Graham Cracker Crumbs
3 tsp. Powdered Sugar
Pinch of Salt
12 oz. (1 & 1/2 sticks) Cream Cheese, softened (full or low-fat okay)
1 C Granulated Sugar
2 Packages Dream Whip
1 C Milk (2% or higher)
1 tsp. Vanilla

Cherry Topping
Approx. 1 lb. Fresh Cherries, pitted & halved
1/2 Lemon, juiced
1/2 C Granulated Sugar
Pinch of Salt

Directions
Put a large bowl and beaters into the freezer to chill.

First make the crust: Melt the butter in a medium bowl, 1-2 minutes in the microwave. Add the graham cracker crumbs, powdered sugar, and salt to the bowl. Mix until it looks like wet sand. In a 13x9 pan, evenly distribute the graham cracker mixture. Press into the pan with a spoon or the bottom of a measuring cup. Refrigerate until set, about 1 hour.

As the crust sets, make the filling: In a medium bowl combine the softened cream cheese and sugar. With a mixer, beat on low to medium speed until well incorporated. Set aside.

Remove the large bowl and beaters from the freezer. Add the two packages of Dream Whip, milk, and vanilla. Beat on low, then gradually increase the speed to med-high to create a whipped cream. Beat until stiff peaks form, 4-5 minutes.

Next, fold the cream cheese mixture into the whipped cream mixture. Once everything is nearly incorporated, there will be lumps, then beat with the mixer on low just until incorporated. It's important to get most of the lumps out prior to beating, too much will cause the filling to loose its airiness.

Remove the crust from the refrigerator, add the filling, cover, and refrigerate until set. Anywhere from 2-4 hours. Note: this won't be super firm when set, it will still be somewhat like whipped cream. This is what makes it so light!

Meanwhile, make the cherry topping: In a medium sauce pot combine all of the ingredients plus 2-3 T of water. Bring the mixture up to a boil, then reduce the heat and simmer for 30-40 minutes, stirring occasionally. Remove from the heat to cool. Pour into a dish prior to serving.

Serve the dessert: Cut the dessert into 12 pieces, wiping the knife as needed. Plate and top with the cherries. Store in the refrigerator for up to 1 week. Enjoy!