Description
Cherry Vanilla Cream Pie is a luscious no-bake dessert featuring a buttery graham cracker crust, silky vanilla cream filling, and a sweet cherry topping. Finished with whipped cream and fresh cherries, this classic pie is creamy, fruity, and perfect for holidays, summer gatherings, or any special occasion.
Ingredients
- For the Crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 tablespoons granulated sugar
- For the Vanilla Cream Filling:
- 8 oz cream cheese, softened
- 1 package (3.4 oz) instant vanilla pudding mix
- 1 1/2 cups cold whole milk
- 1/2 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 1 cup heavy whipping cream, whipped to stiff peaks
- For the Topping:
- 1 can (21 oz) cherry pie filling
- 1 cup whipped cream
- Fresh cherries, for garnish
- White chocolate curls (optional)
- Fresh mint leaves (optional)
Instructions
- Combine the graham cracker crumbs, melted butter, and granulated sugar until evenly moistened.
- Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Refrigerate for 20 minutes.
- Whisk together the vanilla pudding mix and cold milk until slightly thickened. Let stand for 5 minutes.
- Beat the softened cream cheese until smooth.
- Add the powdered sugar and vanilla extract, then mix until creamy.
- Gradually beat the prepared vanilla pudding into the cream cheese mixture until smooth.
- Fold the whipped cream gently into the filling until light and fluffy.
- Spoon the filling into the chilled crust and smooth the top.
- Spread the cherry pie filling evenly over the vanilla layer.
- Refrigerate for at least 4 hours, preferably overnight, until fully set.
- Before serving, garnish with whipped cream, fresh cherries, white chocolate curls, and mint if desired.
- Slice and serve chilled.
Notes
- Use full-fat cream cheese for the richest, creamiest filling.
- Freshly whipped cream creates a lighter texture than frozen whipped topping.
- Chill overnight for the cleanest slices and best flavor.
- For extra cherry flavor, add 1/2 teaspoon almond extract to the filling.
- Store covered in the refrigerator for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American