Friday, November 26, 2010

Cherry Cha Cha!

Christmas is just around the corner. Here is one of our family favorites that always travels with me to our family gathering. I've sort of had fun playing with this recipe, selecting the best of this and that, and it's become a family hit. It's light, fluffy and tasty. This is an easy recipe and you can make it a day in advance. I've divided it into three basic steps.


Step One
  • 1/2 cup butter
  • 1 cup flour
  • 1/4 cup chopped pecans/almond
  1. Mix first three ingredients together and spread in 9x12 cake pan.
  2. Bake at 350 degrees for 15 minutes.
  3. Refrigerate the crust before you start step two, as it is much easier to spread.

Step Two
  • 1 package cream cheese 8oz.
  • 1 cup icing sugar
  • 1 tsp vanilla extract
  • 1/2 container cool whip (1 litre/ 4 cups)
  1. Mix together softened cream cheese with icing sugar, vanilla extract and cool whip.
  2. Spread this consistency on to a cold crust.
Step Three
  • two tins of cherry pie filling
  • 11/2 cups whipping cream
  1. Spread cherry pie filling on top of the creamed cheese mixture. I like to use a generous amount...so I've opted for opening the second tin ensuring that there is ample pie filling.
  2. Beat your whipping cream, adding 1/4 cup sugar.
  3. Spread whipping cream on top and garnish with finely chopped nuts.
  4. Store in fridge until ready for use.
Store it in the fridge and you have a wonderful chilled light dessert after that heavy meal.

29 comments:

  1. This looks amazing! Have you ever used cool whip on top instead of whipping cream?

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  2. Cherry cha cha..what a great looking dessert. I need to bring dessert for a small party, this would be a great choice:)

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  3. Cherry cha cha! That brings back great memories. I think I'll make it this weekend. Thanks so much. (Cool Whip can be used in a pinch)

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  4. Looks wonderful! Is icing sugar powdered sugar? Want to make this recipe!

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  5. It looks fabulous...and tastes great (I know first-hand). Even the name sounds delicious!

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  6. Mmmm, this looks great! This would be so pretty on a Christmas table!

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  7. Hi,
    Yes, you could use cool whip on top, but I prefer the consistency of the whipping cream. Cool whip is a bit heavier. Yes, icing sugar is known as powdered sugar or confectioner's sugar.

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  8. i think i will do the "cha cha" all the way to your place and get me some of that....;-)

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  9. Mmmmm this is one of my favorites from when I was a little girl.

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  10. This looks really good. I think I'll try it with blueberries or strawberries. Yum!!

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  11. TO make the first layer would I be able to substitute rice flour for the regular flour and if so would it be an equal measure?
    Thanks

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  12. Oh, this looks amazing (and easy!) What is not to love about that!! I think we will be trying this one too.

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  13. Does splenda work the same in whipping cream as regular sugar? if so would you use the same measure as granulated sugar?
    It loos so delicious

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  14. This reminds me of a dessert my mom makes ... and it's a perfect dessert!
    There was a question about using Splenda... I would use less ... try a Tbsp and taste. I sweeten whipped cream to taste and remember that with the combination of other sweetness it does not need much. Even regular sugar can be lessened to 1 Tbsp / pint, if you prefer less sweet.

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  15. Hi,
    You have raised some very good questions....regarding health and calories.
    Yes, Splenda can be used as an equivalent...except it has 0 calories.Yea!
    I've contacted our expert regarding rice flour substitutes.
    Thanks for your inquiries.

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  16. Thanks for your help. I am making this desert for Sundays grey cup game and a guest is diabetic and Gluton intolerant. I wanted her to be able to enjoy a piece if possible.
    I will check back re: the flour.
    Linda

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  17. Hi Linda.. I've been drooling over this recipe too !
    Instead of just using rice flour for the substitution .. an all purpose GF flour mix would work better..(1 cup) or using 3/4cup rice flour with 1/4cup tapioca starch.
    GF flours always work better mixed

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  18. This makes me miss my mom, she used to make this a lot years ago, a family fav!

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  19. Looks yummy. When I cha-cha myself to the grocer's, what size container of Cool Whip am I looking for? Our supermarket has at least 3 sizes, each with a different amount of Cool Whip, of course:) Looks yummy. Thanks for the recipe.
    - Lurker of the South

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  20. You will need one Litre/4 cups Cool Whip. Out of that amount you only need to use 2 cups worth.
    Hopefully this is helpful.

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  21. This is a very versatile recipe...we've always called it Lucky if You Have Any Left in our family..but I think I like the "ChaCha" better..LOL
    My favorite version is with glazed strawberries in the summertime. You can also use any flavor pudding when fruit isn't available..

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  22. Thank you ladies for the help in making the changes. Love your blog.
    Blessings,
    Linda

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  23. Thank you, Marg, for the extra Cool Whip coaching. I notice you posted your reply at 1:03 a.m. - so I hope you had the option to "sleep in" this morning, once you got to bed. Thanks again.
    - Lurker of the south

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  24. I take desserts to work on Saturdays during December and this will be perfect! I've made something similar using chocolate pudding in place of the fruit and it's wonderful. Thanks for the recipe!

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  25. This looks and sounds a lot like pretzel salad...pretzel crust, cream cheese and cool whip next. THen strawberries and jello on top. YUM.

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  26. Just wanted to leave a note that I made this for Christmas dinner this year and it was a huge hit! It is going in the family favorite book!!

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  27. I have been making this since the 50's....only we call it 4-Layer Delight.
    I have made it with instant-puddings moreso than canned pie fillings.
    It's great with chocolate, butterscotch, coconut,...you name it, it's great.
    When I make chocolate I make chocolate swirls for the top...toasted coconut for the coconut, butterscotch chips for the butterscotch...and so on.
    You can sprinkle crushed nuts of any kind ove the top...peanuts, cashews, almonds (good with the cherry), pecans or walnuts.

    As for the ones wanting to use Cool Whip instead of whipping their own cream.....I take Cool Whipe Lite and add a couple of Tablespoons of Splenda with a teaspoon of pure Vanilla, stir it in well to mix. It then taste almost as good a the real whipped cream just a tad-bit heavier.

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  28. MEK said
    This use to be my dad's favorite receipe but my mom use to put 1 cup of baby marshmallow in the final layer of whip cream.

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  29. baby\mini marshmallow would be a great addition.
    Cin(\0/)

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