Mennonite Girls Can Cook is a collection of recipes which were posted daily for a period of ten years from 2008 to 2018. We have over 3,000 delicious recipes that we invite you to try. The recipes can be accessed in our recipe file by category or you can use the search engine.

Recipe Search

Cherry Delight

This light and fluffy no-bake dessert was a favorite in our home many decades ago. I've changed it up a bit from the original recipe, using a chocolate wafer crust instead of graham wafer and opting for sour cherries from the orchard rather than canned pie filling. Any way you slice it, it is delightful!

  • 1 1/4 cups Oreo baking crumbs
  • 1/4 cup butter, melted
  • 8 oz. cream cheese, softened
  • 1 cup icing sugar (confectioner's sugar)
  • 1 cup whipping cream
  • 2 tablespoons icing sugar 
  • 1 teaspoon vanilla
  • 1 can cherry pie filling 21 oz. / 540 ml or  1 recipe cherry pie filling (recipe below)
  1. Combine cookie crumbs and melted butter in mixing bowl, and stir until well-mixed.  Press crumbs into a  9" x 9" glass pan.  Refrigerate while preparing the filling.
  2. Beat cream cheese and icing sugar with mixer until smooth and creamy.
  3. In a separate bowl, beat whipping cream, 2 tablespoons icing sugar and vanilla until fluffy and stiff. 
  4. Add whipped cream to cream cheese mixture and beat until light and fluffy.
  5. Spoon cream cheese mixture over the prepared crust. Refrigerate.
  6. Spread cherry pie filling over dessert and chill 4-6 hours before serving.
 *When using the homemade cherry sauce, I prefer to spoon it over each individual piece when serving.

Sour Cherry Pie Filling:
  • 3 cups pitted sour cherries, fresh or frozen and thawed
  • 1 cup sugar
  • 3 tablespoons cornstarch
  • 3 tablespoons water
  • 1/4 teaspoon almond extract
  1. Combine cherries and sugar in a pan and stir. (If cherries are soft and mushy, you won't need additional water, but if there is no cherry juice you may want to add a few tablespoons of water.) 
  2. Bring to a boil.  
  3. Mix cornstarch with 3 tablespoons cold water and whisk to remove lumps.
  4. Once cherries are boiling, add cornstarch solution.
  5. Stir until the cherries bubble and the juice looks clear.
  6. Add almond extract.
  7. Remove from heat and cool before using as a dessert topping.



  1. I love that you've changed up this old favourite! This dessert is always good and I often make it for Valentines dinner.

  2. Mmmm...Looks DELISH!!! Definately "Pinning" this one!! Thanks!

  3. Oh, I remember this recipe all the way back to 1970! Only difference was using Cool Whip instead of whipping cream and it was called Cherry Wing Ding- LOL. I'll have to try your version. Bet the chocolate wafers make it taste extra special.

  4. Thanks for the recipe. I made this tonight with some graham crackers crumbs I had to use up. I also used your recipe for cherry pie filling with some sour cherries I had in the freezer and didn't know what to do with them. It was very tasty and my husband, who doesn't like cheese cake, loved it!

  5. Mmm...I might make this for our next church lunch!

  6. Great recipe! I made this for my in-laws that were visiting from out of town - not a crumb was left :)

  7. So yummy looking! Going to make this :-)


Note: Only a member of this blog may post a comment.