No-Bake Cherry Yum Yum is the most classic of the Yum Yum desserts. With its two thick creamy layers sandwiching a layer of cherry pie filling, what's not to love? It's such a tasty Southern creamy comfort food dessert ~ and this one's extra thick and creamy for even extra deliciousness!
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Yum Yum desserts are one of the all-time favorite dessert-time treats at our house. Whenever I make a pan full of Yum Yum's creamy deliciousness, it seems to be gobbled up in no time. You better hurry fast to get your fair share!
And this creamy goodness doesn't seem to get relegated to just dessert time for our family. No, it has been known to make an appearance or two at snack time, and even at breakfast time, too. Whether it's Pumpkin Yum Yum in the fall, Strawberry Yum Yumin the spring,Peach Yum Yumand Blueberry Yum Yum in summertime, or Banana Pudding Yum Yum, Coconut Cream Yum Yum and this Cherry Yum Yum all year round -- we adore it. (And we know you will, too!)
Cherry Yum Yum is such a tasty Southern creamy comfort food dessert ~ and this one's extra thick and creamy for even extra deliciousness!
Our family's love of Yum Yum stems from my husband's childhood and continued love for the stuff. Growing up in the South, he has very fond memories of both his Mom and his Nanny making pans of Yum Yum all the time. -- And cherry was always his favorite.
Our family's Cherry Yum Yum recipe that I'm sharing here is a tweaked version of that original Southern recipe from my husband's Mom and Nanny.
I tweaked their recipe to fluff up the layers a little and make them thicker and creamier. And I added almond extract to the cream cheese/whipped cream mixture to bring a little additional flavor twist to the Cherry Yum Yum. Cherries and almond extract just pair so beautifully and flavorfully together.
My husband just adores this version of his beloved Cherry Yum Yum -- as evidenced by the high number of cherry-streaked plates I find on the kitchen counter after he's had his breakfast. Yes, he's the one who loves to enjoy Yum Yum deliciousness for breakfast!
What's to Love About This Recipe?
- No-bake- Who doesn't love a tasty no-bake dessert? Especially when, like with this Cherry Yum Yum, it tastes great and is pretty easy to make.
- Creamy - Cherry Yum Yum is a classic Southern creamy comfort food dessert! And this one's extra-thick for extra creamy deliciousness.
- Delicious - With its two creamy whipped cream-based layers sandwiching a layer of cherry pie filling, no-bake Cherry Yum Yum delivers up amazing deliciousness in every bite.
- A classic family favorite - A quintessential Southern classic, this is one family-favorite dessert that's adored by all.
How to Make Cherry Yum Yum:
Fortunately, No-Bake Cherry Yum Yum isn't just creamy and delicious, it's also very easy to make, too. I just love it when you get great taste and ease all in the same dish.
Just start by making a simple no-bake graham cracker crust.
Simply mix together graham cracker crumbs with melted butter, and press the mixture into the bottom of a baking dish.
Then mix up a big bowl of Yum Yum's quintessential fluffy sweetened cream cheese and whipped cream mixture that's used to create its fluffy, creamy layers.
Spread a layer on top of the prepared crust, top that with cherry pie filling, and spread on another layer of the fluffy cream cheese mixture.
Sprinkle the top with some more buttered graham cracker crumbs, and you're done!
See, really easy, right?
Cover and refrigerate the Yum Yum for at least several hours or overnight before serving. This allows the dessert to set up and gives the flavors some time to meld together.
Once the Cherry Yum Yum has chilled for a while, you're ready to dig into its deliciousness.
And when you do dig into the Yum Yum deliciousness and serve up those slices?
Those nice contrasting layers will be there beautifully standing tall and proud.
Now, we do love our Yums Yums thick.And that's just how this recipe turns out - with nice, thick creamy layers. So we make it in a 9x9-inch square baking dish to get that fabulous thickness.
Now, we do love our Yums Yums thick.And that's just how this recipe turns out - with nice, thick creamy layers.
If you'd like to make a 9x13-inch pan of Cherry Yum Yum, we recommend doubling the recipe. You could "stretch" the original recipe to a 9x13" pan, but the layers would end up pretty thin by comparison.
If you do go the route of "stretching" the original recipe for a 9x13-inch pan instead of doubling the recipe, you would need to at least double the crust portion for the crust to adequately cover the bottom of the pan.
That being said, our family's vote goes for just going for the thick layers the way the recipe is originally written! The deliciousness of those layers certainly will not disappoint.
So grab your mixer and that cherry pie filling, and whip up a pan of this creamy classic Southern comfort food dessert.
And hey, if you happen to enjoy Cherry Yum Yum's deliciousness for breakfast like my husband does? Don't worry -- we certainly won't judge.
Check out these other favorite Yum Yum desserts:
- Blueberry Yum Yum
- Strawberry Yum Yum
- Banana Pudding Yum Yum
- Black Forest Yum Yum
- Pumpkin Yum Yum Dessert
- Cranberry Yum Yum
- Peach Yum Yum
- Fresh Strawberry Yum Yum
- Coconut Cream Yum Yum
- Oreo Yum Yum
- Moredessert recipes
Thank you for stopping by The Kitchen is My Playground. We'd love to have you back soon!
cherry yum yum recipe, cherry yum yum dessert, no bake dessert recipes, recipes with cherry pie filling
No-Bake Desserts
Southern
Yield: about 9-12 servings
Author:Tracey | The Kitchen is My Playground
No-Bake Cherry Yum Yum
No-Bake Cherry Yum Yum is the most classic of the Yum Yum desserts. With its two thick creamy layers sandwiching a layer of cherry pie filling, what's not to love? It's such a tasty Southern creamy comfort food dessert ~ and this one's extra thick and creamy for even extra deliciousness!
prep time: 30 Mcook time: total time: 30 M
ingredients:
Crust:
- 1 1/4 c. graham cracker crumbs
- 6 T. unsalted butter, melted
Cream Cheese Mixture:
- 1 (8 oz.) package cream cheese, softened
- 1/2 c. confectioners' sugar
- 1/4 tsp. almond extract
- 2 c. whipping cream
- 1/2 tsp. vanilla extract
- 3 T. granulated sugar
Cherry Filling:
- 1 (21 oz.) can cherry pie filling
instructions:
How to cook No-Bake Cherry Yum Yum
Prepare the Crust:
- In a bowl, combine graham cracker crumbs and melted butter. Blend with a fork until crumbs are moistened.
- Set aside 2 tablespoons of crumbs to sprinkle on the top.
- Press crumb mixture into the bottom of a 9x9-inch pan that's been sprayed with non-stick cooking spray.
Prepare the Cream Cheese Mixture:
- With an electric mixer, cream together softened cream cheese, 1/2 cup confectioners' sugar, and almond extract until smooth.
- In a separate bowl, whip the whipping cream, 3 tablespoons granulated sugar, and vanilla extract until stiff peaks form.
- By hand, mix together whipped cream and cream cheese mixture until well combined.
Assemble the Yum Yum Layers:
- Spread a little less than half the cream cheese/whipped cream mixture evenly over the crust.
- Drop cherry pie filling by large spoonfuls on top of the cream cheese layer. Gently spread cherry pie filling evenly over the cream cheese layer.
- Top cherry layer with the remaining cream cheese/whipped cream mixture. Gently spread it evenly over the cherry layer, covering it completely.
- Sprinkle the top with the 2 tablespoons reserved graham cracker crumbs.
- Cover and refrigerate for several hours or overnight before serving.
TRACEY'S NOTES
- I buy the "premium" cherry pie filling so there are more cherries in the Yum Yum cherry layer.
- 1/3-less fat cream cheese works just fine in this recipe.
- You can substitute an 8 ounce container of Cool Whip non-dairy whipped topping for the homemade whipped cream in the cream cheese mixture if you'd like.
- We like our Yum Yum and its layers thick! And that's just how this recipe turns out - nice, thick creamy layers. We recommend doubling the recipe for a 9x13" pan. You could "stretch" this recipe to a 9x13" pan, but the layers will be very thin (and you would probably need to double the crust portion for it to adequately cover the bottom of the pan).
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