So you’re craving something sweet, creamy, and ridiculously easy to make but don’t feel like playing MasterChef for three hours? Same. Enter the Cherry Yum Yum—a dessert with a name so fun it already makes you want to eat it. (Seriously, try saying “Yum Yum” without smiling—it’s impossible.) This retro, no-fuss dessert has layers of buttery graham crackers, fluffy cream filling, and tangy cherry pie topping. Basically, it’s the dessert version of sweatpants: comforting, low effort, and always a good idea.
Why This Recipe is Awesome
Here’s the deal:
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It’s idiot-proof. If you can stir, spread, and refrigerate, you can make this.
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No oven stress. Yep, it’s a no-bake situation—so your kitchen won’t feel like the inside of a volcano.
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Crowd-pleaser alert. Bring this to a potluck, and suddenly everyone’s your best friend.
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Leftovers taste better. Not that you’ll have many, but the fridge magic works wonders overnight.
In short, this recipe is proof that you don’t need a culinary degree to whip up something that tastes like love in a pan.
Ingredients You’ll Need
Gather up these simple players for the dream team:
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Graham cracker crumbs – because we’re too lazy to make crust from scratch.
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Butter (melted) – the glue that keeps those crumbs behaving.
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Granulated sugar – just a little for the crust (because apparently dessert needs sugar, shocking).
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Cream cheese – the star of the creamy layer.
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Powdered sugar – sweetens without the grit.
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Vanilla extract – the tiny flavor bomb.
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Whipped topping (a.k.a. Cool Whip) – saves you from whisking your arm off.
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Cherry pie filling – the glossy, ruby-red crowning glory.
Optional but fun: a sprinkle of chopped nuts or white chocolate shavings on top if you’re feeling extra.
Step-by-Step Instructions
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Make the crust. Mix graham cracker crumbs, sugar, and melted butter. Press it into the bottom of a baking dish. Think of it as making a sandcastle, but edible.
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Chill it. Pop that crust in the fridge for about 10 minutes to firm up. (Or however long it takes you to lick the spoon from step one.)
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Whip the cream cheese layer. Beat cream cheese, powdered sugar, and vanilla until smooth. Fold in whipped topping. Try not to eat half with your finger—it’s tempting.
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Spread it out. Smooth that dreamy cream cheese filling over the crust like you’re frosting the world’s biggest cracker.
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Top with cherries. Dump that gorgeous cherry pie filling on top. Spread it out evenly and admire your masterpiece.
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Chill again. Refrigerate for at least 4 hours (overnight is best). Yes, the waiting is cruel, but it pays off.
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Serve and enjoy. Grab a spoon, a plate, or honestly, just a fork straight into the pan. No judgment.
Common Mistakes to Avoid
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Forgetting to chill. This dessert needs time to set, unless you enjoy dessert soup.
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Over-mixing the filling. Fold gently; you’re not whipping concrete.
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Skipping the butter in the crust. Without it, your base crumbles like bad decisions.
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Using low-fat cream cheese. Don’t do it. This is dessert, not a salad.
Alternatives & Substitutions
Not into cherries? No problem. Here are some swaps:
- Blueberry, strawberry, or raspberry pie filling – basically, any berry gets along well here.
- Chocolate pudding layer instead of pie filling – think of it as Cherry Yum Yum’s sophisticated cousin.
- Homemade whipped cream – if you’re fancy and not afraid of an arm workout.
- Graham crackers → vanilla wafers or Oreos – because why not level up the crust game?
IMO, the cherry version is classic and perfect, but hey, your kitchen, your rules.
FAQ (Frequently Asked Questions)
Q1: Can I make this ahead of time
Absolutely. In fact, you should. It tastes even better after chilling overnight.
Q2: Can I freeze Cherry Yum Yum?
Technically, yes. But when you thaw it, the texture gets kinda weird. Like, “is this supposed to be soup or cake?” weird.
Q3: Do I have to use Cool Whip?
Nope, but it makes life easier. Homemade whipped cream works, but then you’re committing to whisking.
Q4: Can I use margarine instead of butter?
Well… you can. But why hurt your soul like that? Use butter—it’s worth it.
Q5: How long will it last in the fridge?
About 4–5 days, if you can resist eating it all in one night. (Spoiler: you probably won’t.)
Q6: Is this kid-friendly
Oh yes. Kids love it. Just be prepared for sticky cherry fingers everywhere.
Q7: Do I need a stand mixer?
Nope, a hand mixer works fine. Or you can go old-school with a whisk if you’ve got biceps of steel.
Final Thoughts
And there you have it—Cherry Yum Yum in all its glory. It’s creamy, fruity, sweet, and stupidly easy to make. Honestly, this recipe is proof that sometimes the simplest desserts are the ones people obsess over the most.
So the next time you need a quick dessert that makes you look like you’ve got your life together, whip up this little beauty. Now go impress someone—or yourself—with your new culinary skills. You’ve earned it!
Related Recipes To Explore:-
- Dragon Beard Candy Recipe
- Easy Oatmeal Cookie Recipe
- Irresistible Lee’s Famous Chicken Recipe
- Best Jello Shots Recipe
- Japanese Fried Rice Recipe
Cherry Yum Yum Recipe
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs about 10-12 sheets, or gluten-free graham crackers
- 6 tbsp unsalted butter melted
- ¼ cup granulated sugar
- ¼ cup chopped pecans optional
For the Creamy Filling:
- 8 oz cream cheese softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 8 oz whipped topping like Cool Whip, thawed
For the Topping:
- 2 21 oz cans cherry pie filling
- ½ tsp almond extract optional
Instructions
- Prepare the Crust: In a medium bowl, mix graham cracker crumbs, melted butter, sugar, and pecans (if using) until evenly combined. Reserve 2 tbsp of the mixture for topping. Press the remaining mixture into the bottom of a 9×9-inch baking dish. For a baked crust, bake at 350°F (175°C) for 8 minutes, then cool completely. For no-bake, refrigerate for 15 minutes to set.
- Make the Creamy Filling: In a large bowl, beat softened cream cheese, powdered sugar, and vanilla extract until smooth. Fold in the whipped topping until fully incorporated.
- Assemble the Layers: Spread half of the cream cheese mixture over the cooled or chilled crust. Evenly spread the cherry pie filling over the cream layer (stir in almond extract, if using). Top with the remaining cream cheese mixture, spreading smoothly.
- Finish and Chill: Sprinkle the reserved graham cracker crumbs over the top. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to set.
- Storage: Store in an airtight container in the refrigerator for up to 5 days. Freeze without the cherry topping for up to 3 months; add topping after thawing.Substitutions: Use blueberry, strawberry, or peach pie filling for variety. Swap graham crackers for Golden Oreos or vanilla wafers for a different crust flavor.Gluten-Free Option: Use gluten-free graham crackers to make this dessert gluten-free.Flavor Boost: Add ½ tsp almond extract to the cherry filling for a complementary nutty note.Make-Ahead: Prepare up to 2 days in advance and refrigerate until ready to serve.
Notes
- Storage: Store in an airtight container in the refrigerator for up to 5 days. Freeze without the cherry topping for up to 3 months; add topping after thawing.
- Substitutions: Use blueberry, strawberry, or peach pie filling for variety. Swap graham crackers for Golden Oreos or vanilla wafers for a different crust flavor.
- Gluten-Free Option: Use gluten-free graham crackers to make this dessert gluten-free.
- Flavor Boost: Add ½ tsp almond extract to the cherry filling for a complementary nutty note.
- Make-Ahead: Prepare up to 2 days in advance and refrigerate until ready to serve.
DID YOU MAKE THIS EASY RECIPE?
If you have, then share it with us by sending a photo. We’re excited to see what you’ve made:-)
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