Prekmurje Slovenia: A cultural experience for your tastebuds
Barb's Fall Harvest Pumpkin Bread

Cherry Delight Pie

As mentioned in an earlier post, "In Honor of My Mother, the Cooking Queen", my mom passed away on June 26th. She had a love for sharing food with family, friends, neighbors and co-workers. Everyone who indulged in her desserts, casseroles and home cooking always asked for her recipes.

While I intended to present mom's favorite recipes throughout the month of August, I simply wasn't able to bring myself to open her recipe box. Today, is the first time I have been strong enough to peruse mom's recipe collection.

The first recipe in the box was for Cherry Delight Pie. Mom absolutely loved this dessert because it is super simple to make, it's affordable and everyone who eats it goes bonkers for it. I hope it becomes one of your favorites!


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Serves: 8
Prep Time: 10 minutes
Refrigerate Overnight


1 - 9-inch Graham Cracker Pie Crust
1 - 8-ounce package Cream Cheese (use low-fat, if desired)
1 cup Confectioner's Sugar (powdered sugar)
3 Tablespoons Milk (whole or 2-percent works best)
1 cup Whipped Cream (mom used Cool Whip)
1 - 15-ounce can Cherry Pie filling


  1. In medium mixing bowl, add cream cheese, confectioner's sugar and milk. Beat until creamy, about 2-3 minutes.
  2. Transfer to graham cracker pie crust and evenly spread mixture.

  3. Top cream cheese mixture with an even layer of whipped cream.
  4. Top with cherry pie filling.
  5. Refrigerate overnight.
  6. Cut into 8 wedges and top with a dollop of whipped cream, if desired

*Cherry Pie filling can be substituted with blueberry, raspberry, strawberry or blackberry.
** Double ingredients to make 2 pies