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CHERRY YUM YUM. Mix melted margarine and 2 1/2 cups crumbs, press in bottom of a casserole dish (13" x 9"). Beat Dream Whip and milk, mix cream cheese and sugar and add both of it together. Put half of this mixture on crumbs. Spread cherry pie filling over it. Put on the reminder of the Dream Whip-cheese mixture and add the rest of the crumbs.

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Pour the crackers into a large bowl. 3.Melt butter. Add butter and measured sugar to graham crackers and mix well. 4. Pour the crumb mixture into the 9×13 dish, pressing into the bottom of the dish to make an even base. This is the crust to the no-bake cherry-delight recipe. Set the 9×13 dish aside.

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Preheat the oven to 350 degrees Fahrenheit. For the crust, mix the graham cracker crumbs with the melted butter and sugar. Reserve 1/4 cup for the top, then mix in the chopped nuts, if using. Press the mixture into a 9×13-inch baking dish and bake for 10-15 minutes. Set aside to cool.

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Mix butter, graham cracker crumbs and sugar in a medium bowl. Press 1/2 of graham cracker mixture in bottom of 9×13 baking dish making a crust. Beat together milk, cream cheese and Dream Whip with a mixer until thick and smooth. Spread 1/2 of cream cheese mixture on crumb crust.

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1 (22 ounce) can cherry pie filling. MIx together graham cracker crumbs and butter, pack into 8 inch square baking dish. Set aside. In a large bowl using an electric mixer, beat Dream whip mix and milk until stiff. Add the sugar, vanilla and cream cheese, beat until well mixed. Pour half of the cheese mixture over crust.

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Stir with a silicone spatula, quickly, but gently, until mixed. Conditionally divide the cream mixture into 2 parts. Put one part on top of the crust and spread. Lay out the cherry filling. Cover the remaining half of the creamy mixture. Level with a spatula and sprinkle with the remaining creamy butter crumbs.

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Step 1. In a medium bowl, combine the graham cracker crumbs, butter and 1½ teaspoons salt. Stir thoroughly to combine, then set aside. Step 2. Add the cream cheese, sugar and remaining salt to a large bowl, if using a hand mixer, or to the bowl of a stand mixer fitted with a whisk attachment.

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Instructions. Have the pecan crust baked, cooled, and ready to go. In a large mixing bowl, mix the Dream Whip according to package directions, whisking the 2 small packets with the whole milk and vanilla extract. In a separate bowl, beat the cream cheese well with a mixer.

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Prepare the Cream Cheese Mixture: With an electric mixer, cream together softened cream cheese, 1/2 cup confectioners' sugar, and almond extract until smooth. In a separate bowl, whip the whipping cream, 3 tablespoons granulated sugar, and vanilla extract until stiff peaks form.

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In a medium bowl, combine melted butter with graham cracker crumbs. Set aside 2 tablespoons of the crumbs (we'll use that for the topping.) Spread the rest of the crumbs into a 9×9-inch baking dish. Push down with your hands to make a flat layer. Next, combine softened cream cheese with 1/2 cup sugar.

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Allow the crust to cool completely. Using either a stand mixer or a medium-sized mixing bowl and a handheld mixer on medium-high speed, beat the cream cheese for 1-1½ minutes until smooth. Add 1 of the 8-ounce containers of thawed whipped topping, powdered sugar, and vanilla for 1½-2 minutes until smooth.

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Set aside. In a large bowl, beat Dream Whip and milk until you get stiff peaks. Add room temperature cream cheese, vanilla extract, and granulated sugar, mixing until well combined. Spread half of the filling over the crust. Top with the cherry pie filling. Spread the other half of the Dream Whip mixture over the cherries.

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Step 1. While the oven is preheating, combine melted butter and graham cracker crumbs in a medium bowl. Step 2. Carefully, press the crust mixture into the bottom of the baking dish. Bake the crust for 10 minutes and allow to cool completely before topping with the filling.

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Pour melted butter over the crumbs, stirring well to coat. Then add sugar to the mixture and incorporate, using a wooden spoon or your hands. Press the mixture into an 8-inch glass baking dish or deep pie pan and allow to cool. Reserve about 1/4 cup of the graham cracker crumb mixture to sprinkle on top of the dessert.

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Set it aside. Now, make the whipped cream mixture. Add 8 oz room-temperature cream cheese, 3/4 cup granulated sugar, and 1 tsp salt in a large mixing bowl. Whisk using an electric mixer for about a minute. Next, add 2 cups of chilled heavy whipping cream and 1/4 tsp almond extract. Continue mixing until stiff peaks.

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Here is a detailed list of the ingredients you'll need to create this scrumptious No-Bake Cherry Yum Yum dessert: 2 cups graham cracker crumbs. 1/2 cup melted butter. 1/4 cup granulated sugar. 8 ounces cream cheese. 1 cup powdered sugar. 1 teaspoon vanilla extract. 2 cups whipped cream or Cool Whip. 1 can (21 ounces) cherry pie filling.