Best White Chocolate Cherry Delight Recipe 465 Recipes

CLASSIC CHERRY DELIGHT

Steps:

• Add the butter to a medium bowl. Microwave for 30 seconds or until melted. Add the graham cracker crumbs and sugar and mix well to combine. Pat the crumb mixture firmly into the bottom of a sprayed 8 x 8 baking dish. Set aside.
• Add the cream cheese to a large bowl. 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 the top and carefully spread it evenly over the filling.
• Refrigerate for at least 2 hours before serving. I like to leave it overnight.
• Refrigerate leftovers.

CHERRY DELIGHT

Steps:

• Combine all crust ingredients and firmly press with fingers into a 9x9-inch pan or 9-inch pie dish.
• Using a stand or hand-held electric mixer, whip softened cream cheese until fluffy. Stir in the Cool Whip, confectioners' sugar, lemon juice and vanilla with the cream cheese until smooth.
• Spread cream cheese mixture over graham cracker crust.
• Pour cherry pie filling over cream cheese mixture and spread in an even layer. Refrigerate until firm, at least 1 hour or overnight. I chill mine overnight for best results. The longer this dessert is refrigerated, the better it will set up.
• Cut into squares and serve!

CHERRY DELIGHT RECIPE

Steps:

• Preheat oven to 350°F. Spray a 9X13 inch baking dish with nonstick cooking spray; set aside.
• In a large bowl, mix graham cracker crumbs, melted butter, granulated sugar. Press into prepared baking dish. Bake in preheated oven until crust edges are golden, 12 to 14 minutes. Cool completely, on a wire rack, about about 45 minutes.
• In a large mixing bowl, cream together cream cheese, and sour cream with an electric mixer until evenly combined.
• Add the confectioner's sugar and vanilla and beat for 2 minutes.
• Gently fold in the Cool whip until well combined. Do not overmix!
• Spread cream cheese mixture over completely cooled crust. Refrigerate for a minimum of 4 hours, or better, overnight.
• Spread cherry pie filling over top of cream cheese layer just before serving. Cut into squares and serve!

WHITE CHOCOLATE CHERRY DELIGHT RECIPE - (4.6/5)

Steps:

• Combine crumbs, powd. sugar and butter. Pat into bottom of 9" x13" pan. Refrigerate while assembling other ingredients. Beat cream cheese, sugar, & almond extract until smooth. Melt white chocolate in microwave. Stir until smooth. Beat into cream cheese mixture. Fold in whipped topping. Pour evenly over crust. Cover & chill. Top with cherries. Serve.

CHOCOLATE CHERRY DELIGHT

Steps:

• Add chocolate drink mix, almond milk, cherries, and ice to blender and blend until smooth.

CHOCOLATE-COVERED CHERRY DELIGHTS

Steps:

• Preheat oven to 375°. In a large bowl, beat butter and sugar until blended. Gradually beat in cherry juice and vanilla. In another bowl, whisk flour and cocoa; gradually beat into creamed mixture. Stir in coconut, cherries and chocolate chips., Shape dough into 48 balls (about 1-1/4 in.); place 2 in. apart on ungreased baking sheets. Press a deep indentation in center of each with the end of a wooden spoon handle. Bake 9-11 minutes or until set and bottoms are lightly browned. Remove from pans to wire racks to cool completely., Fill each cookie with 3/4 teaspoon frosting. Top with cherries. In a microwave, melt chocolate chips and shortening; stir until smooth. Spoon over cherries. Let stand until set.

WHITE CHOCOLATE & CHERRY LOAF

Steps:

• Heat oven to 180C/fan 160C/gas 4. Line a 1kg loaf tin with baking parchment, making sure the paper comes up higher than the sides. Beat the butter and sugar together until fluffy, then add the eggs, a little at a time, along with the vanilla. Fold in the flour until you have a smooth mixture.
• Dust the cherries in a little flour, then carefully stir half of the fruit and chocolate into the mixture. Spoon into the prepared tin, then scatter the remaining cherries and chocolate on top, pressing them in lightly. Bake for 1 hr 10 mins - 1 hr 15 mins until a skewer inserted into the middle comes out clean. Make sure you don't mistake melted chocolate for raw cake mix. Leave to cool in the tin for a few mins, then turn out on to a wire rack and leave to cool completely. This can now be wrapped tightly in cling film and stored in the fridge for up to 3 days.
• Remove the marscapone from the fridge to come to room temperature. Melt the white chocolate in a bowl over a pan of hot water. Quickly stir in 1 tbsp of the marscapone, then beat in the rest (be careful not to overbeat the mixture or it will go grainy). Spread over the top of the loaf and finish with white chocolate curls or fresh cherries.

CHOCOLATE-COVERED CHERRY DELIGHTS

Steps:

• Preheat oven to 350°F, rack in middle position.
• Melt butter and mix in sugar.
• Let mixture cool.
• Add eggs, mix thoroughly.
• Add baking powder, baking soda, salt, vanilla and cocoa, stirring after each addition.
• Add flour and mix well (dough will be stiff and a bit crumbly).
• Drain cherries, remove stems, reserve juice.
• Pat dough into walnut-sized balls.
• Place on a greased cookie sheet, 12 to a standard sheet.
• Press down in center with thumb to make a deep indentation.
• Place one cherry in each indentation.
• In a saucepan, over simmering water (double boiler), combine the chocolate chips and condensed milk.
• Heat on low until the chips are melted.
• Add approximately 1/8 cup of reserved cherry juice and stir to a thick sauce.
• If sauce is too thick, carefully add a little more juice. Test with a teaspoon. If it doesn't glob off, it is too thick.
• Spoon the sauce over the center of each cookie, just enough to cover each cherry. Make sure it doesn't drip down the sides.
• Bake at 350°F for 10-12 minutes.
• Let cool on cookie sheet for 2 minutes.
• Remove to rack to finish cooling.

CHERRY DELIGHT DESSERT

Steps:

• In a bowl, combine the graham cracker crumbs, confectioners' sugar and butter. Press onto the bottom of an 8x4-in. loaf pan coated with cooking spray. , In a small bowl, beat cream cheese and confectioners' sugar until smooth; fold in whipped topping. Spread over crust. Spoon pie filling over top. Refrigerate for 1 hour or until chilled.