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In a large mixing bowl, whip the room temperature cream cheese until it becomes smooth, creamy, and free of lumps. This cream cheese forms the soul of our dessert, bestowing a creamy, melt-in-the-mouth sensation. Now, blend in the confectioners' sugar and vanilla extract with the cream cheese until well combined.
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Mix with a mixer until the cream cheese of smooth and free of any lumps. Add the powdered sugar and vanilla and mix well. Add the cool whip and mix until the cool whip and cream cheese are combined, but don't overmix. Spread the filling evenly over the graham cracker crust, using a spoon or offset spatula. Spoon the cherry pie filling over.
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Instructions. To Prepare Cherries. Rinse cherries well and then dry. Slice each cherry in half and remove the pits and stems. If they seem tart you can add a litttle bit of sugar to them if needed. Ours were already very sweet and ready to go. To Prepare Cherry Delight Pie Creamy Filling. Allow cream cheese to soften.
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Mix well and spread it into a 9x13" dish. Press the crumbs into the bottom to pack them together. For the middle layer, beat the cream cheese until creamy. Then mix in the vanilla and powdered sugar. Add the heavy whipping cream and mix, scraping the sides and bottom of the bowl.
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Press the graham cracker crumbs into the bottom of the 8x8 baking dish into an even, tight layer. To make the filling: Beat the cream cheese with the powdered sugar and vanilla until smooth. Then, fold in the whipped topping until well blended. Spread the cream cheese mixture over the top of the graham cracker layer.
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Mix with a mixer until the cream cheese of smooth and free of any lumps. Add the powdered sugar and vanilla and mix well. Add the cool whip and mix until the cool whip and cream cheese are combined, but don't overmix. Spread the filling evenly over the graham cracker crust, using a spoon or offset spatula.
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Mix until well combined. Stir in the pure vanilla extract. Whip the Cream: In a separate mixing bowl, whip the cream until stiff peaks form. Combine: Gently fold the whipped cream into the cream cheese mixture until well combined. Spread: Take your pie dish with the chilled graham cracker crust out of the refrigerator.
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Preparing the Crust: Mix and Bake: In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press the mixture firmly into the bottom of a 9×13-inch baking dish. Bake at 350°F (175°C) for about 10 minutes, then allow to cool completely.
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Classic Cherry Delight pairs wonderfully with a variety of beverages. Consider serving it with: Coffee: The creamy sweetness complements a strong cup of coffee. Iced Tea: For a refreshing contrast on a warm day. Red Wine: If you're enjoying it as a dessert after dinner, a glass of red wine is a great choice.
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In a mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix well until the crumbs are evenly coated. Press the crumb mixture into the bottom of a 9×13-inch baking dish to form the crust. In another mixing bowl, beat the softened cream cheese until smooth and creamy. Add the powdered sugar and vanilla extract.
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Divide dough into two equal portions. Wrap each portion in plastic and flatten slightly to form a disc. Chill in the refrigerator at least 1 hour (or up to 2 days, or place in a freezer bag and freeze up to 1 month). Prepare filling: Combine 3 cups cherries, sugar, and salt in a heavy saucepan.
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1. To make the homemade graham cracker crust, you need to make the crumb mixture, crush your graham crackers with a food processor. Use gluten graham crackers if necessary. 2. The crust ingredients are simple. Just Add melted butter and sugar and process it the crumbs come together. 3.
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Tuck in the excess dough at edges then pinch the edges to seal or crimp edges if desired. Refrigerate pie 30 minutes (or freeze 15 minutes) while preheating oven to 425˚F. Beat together 1 egg and 1 Tbsp milk or water and brush the egg wash over the lattice crust and edges. Sprinkle the top with 1 Tbsp coarse sugar.
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In a separate mixing bowl, beat the cream cheese with an electric mixer for 90 seconds, until fluffy. Beat in the powdered sugar and vanilla extract. Add in 1 & 1/2 containers of cool whip, mix. Spread this mixture evenly over the crust. Add the cherry pie filling, carefully spooning and spreading over the filling.
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Place the pie onto a large baking sheet and bake for 20 minutes at 400°F and then turn the oven down to 375°F and bake for another 30-40 minutes. Remove the pie from the oven and let it cool on a wire rack for 2-3 hours so the filling sets up. Store the cherry pie in the refrigerator covered for up to 3 days.
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Press into the bottom of an 8×8-inch pan. Chill until filling is ready. Use a hand mixer to mix powdered sugar into cream cheese until combined. Mix in vanilla and fold in whipped topping. Spread filling on top of chilled crust. Top with cherry pie filling. Chill until set, at least one hour, before serving.