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Home » dessert » NO-BAKE CHERRY YUM YUM

NO-BAKE CHERRY YUM YUM

November 14, 2017 by Brandie @ The Country Cook 26 Comments

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5 from 12 votes

No-Bake Cherry Yum Yum is a layered dessert of sweetened graham cracker crumbs, cream cheese cherry pie filling and fresh whipped cream!

NO-BAKE CHERRY YUM YUM

I made a NO BAKE APPLE YUM YUM a while back and we all loved it. But my favorite flavor is always cherry so I just had to make a cherry version. It couldn’t be simpler. The colors are perfect for the holidays too!
slice, No Bake Cherry Yum Yum

CAN I SUBSTITUTE THE HOMEMADE WHIPPED CREAM FOR COOL WHIP?

Absolutely! Whatever works best for you! You can substitute the heavy whipping cream, 3 tbsp. sugar and 1/2 tsp. vanilla extract with one (8 oz.) tub of COOL WHIP, thawed. You can also switch out the pie filling flavors. Apple, strawberry, peach and blueberry pie filling all work in this dessert!No-Bake Cherry Yum Yum dessert recipe from The Country Cook

WHAT YOU’LL NEED:
graham cracker crumbs
salted butter
cream cheese
sugar
heavy whipping cream
vanilla extract
cherry pie filling

HOW TO MAKE NO-BAKE CHERRY YUM YUM:

Start by crushing your graham crackers into crumbs. I put about 10 graham cracker sheets into a ziploc bag then pounded them with a heavy object (like a rolling pin or flat meat tenderizer.) You need enough to make 1 1/2 cups in crumbs. In a medium bowl, combine melted butter with graham cracker crumbs.Graham Cracker crumbs

Set aside 2 tbsp. of the crumbs (we’ll use that for the topping.)
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Spread the rest of the crumbs into a 9×9 baking dish. Push down with your hands to make a flat layer. Next, combine softened cream cheese with 1/2 cup sugar. This is easiest if you use a stand mixer or a handheld electric mixer. Set this bowl aside.

cream cheese and sugar

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. Combine the cream cheese mixture with the whipped cream, by hand, until combined well.

whipped cream and cream cheese

  Spread half of the cream cheese/whipped cream mixture evenly over crust.
cream cheese mixture and graham cracker crumbs
Evenly spread the cherry pie filling over the whipped cream layer.
Cherry Pie Filling
Finally, top with the remaining cream cheese/whipped cream mixture. Spread evenly. Top with reserved graham cracker crumbs. Refrigerate for a couple hours (or overnight) before slicing and serving.
No-Bake Cherry Layered Dessert
 Enjoy!
No-Bake Cherry Yum Yum Dessert

NO BAKE CHERRY YUM YUM

No-Bake Cherry Yum Yum is a layered dessert of sweetened graham cracker crumbs, cream cheese cherry pie filling and fresh whipped cream!
5 from 12 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: No Bake Chery Yum Yum
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 12
Calories: 339kcal
Author: Brandie @ The Country Cook

Ingredients

  • 1 1/2 cups graham cracker crumbs
  • 6 tbsp salted butter, melted
  • 1 (8 oz) block cream cheese, softened to room temp.
  • 1/2 cup  granulated sugar, divided use
  • 2 cups 1 pint heavy whipping cream*
  • 3 tbsp granulated sugar
  • 1/2 tsp. vanilla extract
  • 1 (21 oz) can cherry pie filling

Instructions

  • Start by crushing the graham crackers into crumbs. I put about 10 graham cracker sheets into a ziploc bag then pounded them with a heavy object (like a rolling pin or flat meat tenderizer). You need enough to make 1 1/2 cups in crumbs.
  • In a medium bowl, combine melted butter with graham cracker crumbs.
  • Set aside 2 tbsp. of the crumbs (we'll use that for the topping.)
  • Spread the rest of the crumbs into a 9x9 baking dish. Push down with your hands to make a flat layer.
  • Next, combine softened cream cheese with 1/2 cup sugar. This is easiest if you use a stand mixer or a handheld electric mixer. Set this bowl aside.
  • 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.
  • Combine the cream cheese mixture with the whipped cream, by hand, until combined well.
  • Spread half of the cream cheese/whipped cream mixture evenly over crust.
  • 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.
  • Refrigerate for a couple hours (or overnight) before slicing and serving.

Notes

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

Nutrition

Calories: 339kcal | Carbohydrates: 35g | Protein: 1g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 69mg | Sodium: 144mg | Potassium: 100mg | Sugar: 15g | Vitamin A: 860IU | Vitamin C: 2.1mg | Calcium: 41mg | Iron: 0.6mg
Did you make this recipe?Share it on Instagram @thecountrycook and mention us #thecountrycook!

CRAVING MORE RECIPES? YOU GOTTA CHECK THESE OUT!
NO BAKE APPLE YUM YUM
NO BAKE PEACH YUM YUM
NO BAKE APPLE PIE
GRANDMA B’S BLUEBERRY CHILL BARS
CARAMEL APPLE SALAD
CHERRY PIE BITES
CHERRY CHEESECAKE DIP
MINI CHERRY CHEESECAKE PIES
NO MACHINE CHERRY CHEESECAKE ICE CREAM
THE BEST CHERRY LIMEADE

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Filed Under: dessert Tagged With: no bake

About Brandie @ The Country Cook

I’m a regular home cook, like most of you, doing my best to get a good meal on the table for my family. I like to say the recipes on here are recipes for the busy cook (you know who you are). You can still get a good meal on the table, with a few shortcuts to help you along the way. I hope you’ll find lots of recipes here that you’ll love and hopefully will become family favorites. Read more...

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Reader Interactions

Comments

  1. Toni says

    November 14, 2017 at 5:23 pm

    5 stars
    You guys make up the most scrumptious recipes. New Orleanian here…Where in the south are you?

    Reply
    • Ivy says

      November 18, 2017 at 12:55 am

      5 stars
      I am not sure where they are from, but I do know this a popular recipe in Alabama. I live there a few years when I was younger before moving back to Louisiana. I love mine with blueberry pie filling and add pecans in the crust.

      Reply
  2. junell says

    November 15, 2017 at 6:30 pm

    5 stars
    Love cherry yum yum! Let me suggest trying with Ritz Saltines; the buttery salty thing is pure magic with this recipe or any where graham crackers are called for. If recipes calls for sugar with the grahams OMIT; trust me!!!

    Reply
    • Ruth Norman says

      November 16, 2017 at 12:11 pm

      I like sweet and salty together.

      Reply
      • Brandie @ The Country Cook says

        November 16, 2017 at 3:49 pm

        Sounds good to me!

  3. Brenda Philpot says

    November 16, 2017 at 8:30 am

    5 stars
    Delicious all keep them coming thanks

    Reply
    • Brandie @ The Country Cook says

      November 16, 2017 at 4:01 pm

      Thanks so much Brenda!

      Reply
  4. Amanda says

    November 18, 2017 at 12:47 pm

    5 stars
    My great grandmother always made something similar to this for Christmas. She called it Pineapple Delight. I am not sure where the recipe came from but it is delicous. It has the graham cracker base, cherry pie filling and then instead of cream cheese with the whipped cream we add 1 can of crushed pineapple, drained very well.

    Reply
  5. Sandi Langelaan says

    November 19, 2017 at 7:09 pm

    5 stars
    My husband surprised me with this yummy treat. Easy to make and absolutely delicious. . Thank you for sending such wonderful recipes.

    Reply
  6. Nancy T says

    November 22, 2017 at 7:15 pm

    5 stars
    I think, like Junell said, a sweet and salty version of this would be really good. I like to think crushed pretzels would make an awesome crust. Sort of like a pretzel salad dessert. I just made the regular recipe today and cannot wait to try it. My husband is gonna love it!! Thank you!

    Reply
  7. Nancy. Bebber says

    December 1, 2017 at 8:28 pm

    How would the meazurements be to increasethis recipe to a 9×13 size? And also for the home made filling no cool whip.Need this ASAP! BEFORE TOMORROW! PLEASE!!!!!!

    Reply
  8. hunter morris says

    March 2, 2018 at 9:56 am

    5 stars
    me and my friends love to make this all the time this is awesome recipe!

    Reply
    • Brandie @ The Country Cook says

      March 6, 2018 at 10:39 am

      Thank you so much Hunter! Sure do appreciate you coming back to let me know!

      Reply
  9. Alta says

    November 20, 2018 at 9:15 am

    Does Cherry Yum Yum freeze well?

    Reply
  10. Susan says

    March 2, 2019 at 1:13 am

    I’m confused the recipe says 1/2 cup granulated sugar divided use, but there is no where in the recipe where it says where to divide it to. There is another 3 tablespoons of sugar listed in the recipe ingredients. The recipe states to use 1/2 cup sugar with cream cheese, and to add the 3 tablespoons sugar to the whipping cream.

    Reply
    • Brandie @ The Country Cook says

      March 3, 2019 at 12:13 pm

      That is correct. You won’t be adding 1/2 cup plus 3 tbsp all to the cream cheese. The 3 tbsp goes in with the whipping cream (hence, divided use.)

      Reply
  11. Linda says

    May 25, 2019 at 1:32 pm

    5 stars
    Our granddaughter asked me to mKe this for her 21st birthday cake. It’s her favorite!

    Reply
    • Brandie @ The Country Cook says

      May 26, 2019 at 8:58 am

      You’re such a sweet Grandma! So happy she loves this one!!

      Reply
  12. Victoria Little says

    May 31, 2019 at 10:57 pm

    I haven’t tried your recipe yet. My mom had a version where you make it with Dream Whip.. it was my favorite dessert as a child. Is the consistency any different between the recipes?

    Reply
  13. Cindy B says

    October 31, 2019 at 4:29 pm

    5 stars
    Absolutely Heavenly

    Reply
    • Brandie @ The Country Cook says

      November 4, 2019 at 9:49 am

      Love it – thank you Cindy!

      Reply
  14. Connie Kissee says

    November 19, 2019 at 7:00 pm

    5 stars
    Was good!!

    Reply
  15. Leah wilhout says

    November 23, 2019 at 11:21 am

    Does the substitute taste just as good as the homemade topping wanting to make this for thanksgiving

    Reply
    • Brandie @ The Country Cook says

      November 25, 2019 at 6:28 pm

      Leah – the only downside with homemade whipped topping is it doesn’t hold up quite as long as Cool Whip. So if you need to make this ahead of time (before Thanksgiving) – I would go with Cool Whip. It will sill taste great!

      Reply
  16. Tom Cogburn says

    November 29, 2019 at 9:27 am

    5 stars
    It’s 9:00 a.m–the morning after Thanksgiving.
    Am I out in hoards of people, fighting over a $5 DVD player or a $10 set of sheets? No! I’m all snuggled in bed with my dogs–eating a bowl of Cherry Yum-Yum.
    It was hands-down the most favorite dessert I made for Thanksgiving this year. People passed over the pumpkin pie and pineapple upside down cake. The recipe says that it makes 12 servings. There were 5 of us last night and we nearly cleaned the bowl of C-Y-Y.
    I followed your recipe to the letter. It couldn’t have been more detailed. Felt like I kind of cheated because I used Cool Whip. Nevertheless, it was a real hit.

    Reply
    • Brandie @ The Country Cook says

      November 30, 2019 at 8:15 pm

      Tom – I can’t tell you how much I am cracking up right now. I think you win comment of the year!! LOL! This is awesome. Thank you so much for leaving a comment and dropping some sense of humor with it!! Ha!

      Reply

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