Tuesday, March 27, 2012

Tasty Tuesday.......Cherry Delight

I love it when my momma comes to visit.
There are obviously many, many reasons for this....I just love her. Every.Single.Thing.About.Her


One of my favorite things we do together is talk recipes....and make yummy food together.
This is momma's newest recipe and she's so sweet to show me how to make it and let me share it with all of you....



Crust:
1 package of Keebler Sandies Cookies
1/2 stick butter (room temp)

Topping:
1 small container (8oz)  Cool-Whip (chilled but not frozen)
3 Cups Powdered Sugar
1 block cream cheese (softened)
1 can Cherry Pie Filling

Start by heating your oven to 350. Using a food processor, crumble the entire package of cookies (in small batches) and add to a large mixing bowl. Stir in the softened butter. Press cookie mixture tightly into the bottom of a 9x13 baking dish, bake for 20 minutes.

After the crust has completely cooled, mix together the cool whip, cream cheese and powdered sugar. Spread over the crust, cool in the refrigerator for 20 to 30 minutes. Next, spread cherry filling.....and
Enjoy!!

This is a new family favorite and one that I will passing down to my kiddos too!
Thanks momma!


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One Artsy Mama


42 comments:

  1. Oh my goodness, that looks amazing! Yummy! Thanks for sharing!

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  2. Oh My!!! ;)I've never had Cherry pie!

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  3. Ooooh, this looks so delicious. Awesome photo, by the way. I think your momma should visit more often. :)

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  4. This is just outright mean, Carmella. ;) My mouth hasn't stopped watering since I saw that picture. :-P I'm going to try this and then have to jog like a marathon afterward because I'll probably eat more than half of it. Cream cheese is my krypotnite.

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  5. Oh my goodness! This looks delish! Thanks so much for sharing the recipe!

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  6. That looks so dang good! I can taste those cherries. I think I need dinner instead though. LOL.

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  7. Made this today and it was delicious!! I would however change a couple things the next time I make it...1) use 1 whole stick of butter to make the crust (1/2 stick was not enough to hold the cookie crumbs together so crust was very crumbly) 2) if making this in a 9x13 pan as I did (per recipe) use 2 cans of pie filling.

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  8. I hate recipes like this. "package, stick, container, block, can"... *sigh*
    There was one woman complaining at Pinterest that someone had posted a link to a British recipe site that gave the amounts in grams and liters. This is worse.

    How much is in a package of "Keebler Sandies Cookies", what kind of cookies are they, how can they be replaced when you live somewhere where you can't get those?
    What is "cool-whip" and what can be used in stead of it? Is it just whipped cream? Can I replace it with whipping cream? How much cream do I need to get "one small container 8oz"? Is it liquid ounces or weight ounces?
    How much is a "block" of cream cheese?
    What is "cherry pie filling", how much is in a can and what can it be replaced with?

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    1. Good news is the Internet is everywhere and you can look it all up. 8 oz is a block of cream cheese and cool whip is a whipped oil base like a whipped cream. The cookies is a package of a premade shortbread cookie.

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    2. This recipe is easy to read,what are you talking about?How could you not read this recipe? cream cheese comes in rectangular blocks.so its a whole block! It says one so use one!

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    3. I know you don't live in America but this is how we read our recipes oz,can,stick,etc.If you can't read it you need to look it up on your own instead of complaining because she did it right.

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    4. It really bothers me that you'd get on here & be so negative & complain about this excellent recipe! Try self help & research alternatives & tips to enable you to understand. Otherwise, maybe try asking for assistance kindly. Instead of exclaiming how you "hate" recipes like this with all your negative remarks.

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    5. I WANT TO PRINT THIS RECIPE

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    6. OK - I am from the US and yes, it was easy to read this recipe, but... I have to admit, I was confused about the block of cream cheese part. They do sell 3 ounce "blocks", too so I was glad that the 8oz part was spelled out for me in the comments, LOL. Thank you!

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    7. How about a cooking lesson? Such a simple recipe.

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  9. Absolutely delicious! Great job! i don't know whats up with the persons comments above mine? Sounds like she needs more than a cherry pie though. Sorry that wasn't very nice. Oops

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    1. Hilarious...you made me laugh :)

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  10. A package is exactly that, a package. A stick is a stick. A can is a can. I say don't make this recipe and look for another if you want something you can make from scratch without the listed ingredients. This one is written this way because this is how it was made. Makes sense to me!

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  11. Sounds Fantastic - Can't Wait To Make It For My Guys!

    Directions Are Clear - Ingredients Are Familiar & Readily Available - Results Looks More Than Inviting!

    Can't Wait For The Next Family Favorite!

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  12. Thank you sharing this recipe! This was always my bday cake when I was a kid, but Grandma used graham cracker crust. Gonna make some later today.

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  13. I know this is an old post... I'm just browsing around... but, I wanted to invite you over to my tasteful Tuesday party. I've just recently opened it up to crafts too!
    http://www.nap-timecreations.com/

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  14. I made today and was good but a bit too sweet and I have a real sweet tooth so maybe next time cut back on sugar. I used to make a very similar recipe but used cool whip (or whipped cream for those who can't figure out what cool whip is) and miniature white marshmellows but sorry I can't tell you exactly how many marshmellows I used!! Just mix the cream and uncooked marshmellows together and place over biscuit base!

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  15. I am an American who has lived most of the past decade in various metric countries, so I understand the above poster's frustrations. For me to make this in New Zealand, I will have to make lots of modifications. The whipped cream part will be the hardest to replicate, so I may wait until I am back in the States.

    To answer the above questions, Keebler Sandies Cookies are like shortbread cookies but with pecans. A single package of 250 grams or maybe even 500 grams of some non-chocolate biscuits/cookies would probably work.

    Cool Whip is sweetened whipping cream sold in a tub (not spray whip cream). 250 ml of heavy cream whipped with sugar to make it sweet would be a decent equilavent. You would want the whipping cream to be very, very thick. By thick, I mean it should not run off of your spoon, but fall like a clump yet still be light fluffy. You do not want to accidently make butter though. This is why I will probably not attempt this recipe until I can have some Whip Cream or find a copy cat recipe for Kraft Whip Cream.

    An 8 oz cream cheese block is about 250 grams. I have found Philadephia Cream Cheese in the four countries I have lived in, so it may be where you live. The texture is sometimes different than in America version though, but it is close enough to work for most recipes.

    "Cherry pie filling" is basically premade cherry pie. To make an equilavent, search for cherry pie recipes in your country (cherries, sugar, corn starch/flour etc) and just make the filling portion. You would need enough for one pie. I would guess the size to be about 500 ml.

    Good luck.

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    1. This was so nice that you offered this. I suppose we forget how far this network is opened up to. With so many different cultures and different ways of doing things, we sometimes need an interpreter. I am just an observer and just wanted to show my appreciation of your thoughtfulness. I would like to say to those frustrated with terminology to be mindful of your words so as not to offend. There is always someone kind enough to interpret if you need. In her defense, the picture looks really good and I am sure she just REALLY wanted to make it.

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  16. I agree with Lindsey!

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  17. There are now 3 ounce Creme Cheese blocks too being sold.

    It's like picking up an old cookbook where the can are like use a 2# can etc. and they used lard.

    So I can understand where the frustrated poster is coming from. negative comments didn't give her any help. And no one wants to waste money either.

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  18. This looks delicious! I make this but used crushed pretzels as the base layer. I like the idea of these cookies instead. Going to make this today!

    I see so many recipes posted online and there is ALWAYS someone who criticizes how a recipe is written. Google is a wonderful tool. If I, personally, see a recipe that I can't figure out some of the things in it. I either google it or move on. Trust me, there are millions of recipes on the net lol

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  19. Thank you!
    I made this for my wife and I tonight. It was easy (all men like me thank you) and it was REALLY good!
    Awesome! Thanks for sharing!

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  20. This recipe really got my Southern blood pumping!!

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  21. making this for the 2nd time today. We LUV it!!!! Thanks.

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  22. ***Looking your blogg..I dare say.."It works so well <3
    I come from Europa (Republic of Serbia)..
    I like your comment about you and your husband..--eheheeee
    In any way I like to visit your site
    Please, forgive me my language mistakes..
    Big greetings from me Miki Ostojic from City of Krusevac

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  23. This has been a traditional family favorite recipe in my family for years. However, we make it with a graham cracker crust (crushed graham crackers, butter, sugar). Yummo! I'll have to try it with this cookie crust.

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  24. I am going to try this but will use Murry sugar free cookies and sugar free cherry pie filling. To bad there isn't a low cal.powdered sugar. But can't have it all. Will let you know how it turns out.

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  25. Can this recipe be made ahead the day before without going soggy? I'm wanting to make it for a Christmas party but won't have time to the day of. It looks delicious, just like a 'cherry crunch' recipe my husband has grown up loving, but he loves pecan sandies, so I know he might even love this one more! Thank you!

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  26. WAY to much powdered sugar! Next time I will try 1 cup or another block of creme cheese. This was way to sweet with all the powdered sugar and the cookies and the cherries! yikes....sugar coma!

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  27. Where DO you live? Not earth.

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    1. Let's be nice. I appreciate the recipe.

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  28. This is in my oven right now! It's going to be SuperBowl desert tomorrow. :) It looks amazing, thank you for sharing.

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  29. This is the best dessert I have ever made or had.Soooooooooo easy. I melt the butter rather then use it softened. I found that Wal-Mart brand cookies is really good.I highly recommend this recipe but becareful, cause there will be NOOOOOO leftovers..
    Dawn Hymel

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  30. Loved this so much I posted about it. Hope that's okay!!!! http://shabbybrocante.blogspot.com/2013/03/cherry-delight.html

    Karen

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  31. This isn't exactly like my Mom's recipe-but will work!! It's VERY good with blueberry too-or make it half and half for the July 4th!!

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  32. I posted on here before, but mines in oven AGAIN. Luv this recipe. Thank U so much.

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