Recipes for no bake cherry yum yum


no bake

This no bake cherry yum yum recipe is full of delicious flavours and is very easy to make! The perfect summer dessert, it can be made ahead of time and refrigerated until ready to serve.

1. Cherry Yum Yum Pie Recipe

A close up of a piece of cake

Ingredients:

1 unbaked 9-inch pie crust

1 can (21 oz) cherry pie filling

1 package (3.4 oz) instant vanilla pudding mix

1 cup milk

2 tablespoons butter, melted

1 teaspoon almond extract

Topping:

1 cup heavy whipping cream

1/4 cup sugar

1 teaspoon vanilla extract

Directions:

Preheat the oven to 375 degrees F (190 degrees C).

In a large bowl, combine cherry pie filling, instant vanilla pudding mix, milk, butter, and almond extract. Pour mixture into pie crust.

Bake for 40 minutes.

Remove from oven, and let cool.

In a medium bowl, combine heavy whipping cream, sugar, and vanilla extract. Beat until thick. Spread over top of cooled pie.

Refrigerate for at least 2 hours before serving.

2. Cherry Yum Yum Cake Recipe

A little girl holding a piece of cake

Ingredients:

1 (18.25 oz) package of yellow cake mix

1 (3 oz) package of instant vanilla pudding mix

4 eggs

1/2 cup vegetable oil

1/2 cup water

1 (21 oz) can cherry pie filling, divided

Directions:

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour one 9×13 inch baking pan.

In a large bowl, combine cake mix, pudding mix, eggs, oil, and water. Beat for 4 minutes on high speed. Pour half of the batter into the prepared pan. Reserve the remaining batter for later.

Bake cake for 8 minutes. Remove from oven, and spoon cherry pie filling over the top. Top with reserved batter.

Bake for an additional 20 to 25 minutes, or until a toothpick inserted into the centre of the cake comes out clean

3. Cherry Yum Yum Cobbler Recipe

Ingredients:

1/2 cup butter

1 1/2 cups self-rising flour

1 cup sugar, divided

1 cup milk

1 (21 oz) can of cherry pie filling

Directions:

Preheat the oven to 375 degrees F (190 degrees C).

In a large bowl, combine butter, self-rising flour, 1/2 cup sugar, and milk. Mix well, and spread into a 9×13 inch baking dish.

Bake for 10 minutes. Remove from oven, and spoon cherry pie filling over the top. Sprinkle with remaining sugar.

Bake for an additional 20 to 25 minutes, or until golden brown.

4. Cherry Yum Yum Dump Cake Recipe

Ingredients:

1 (21 oz) can of cherry pie filling

1 (18.25 oz) package of yellow cake mix

1/2 cup butter, melted

Directions:

Preheat the oven to 350 degrees F (175 degrees C).

In a large bowl, combine cherry pie filling and yellow cake mix. Pour into a 9×13 inch baking dish. Pour melted butter over the top.

Bake for 30 minutes, or until golden brown.

5. Cherry Yum Yum Crisp Recipe

Ingredients:

1/2 cup all-purpose flour

1/2 cup quick-cooking oats

1/4 cup packed brown sugar

1/4 teaspoon baking powder

1/4 teaspoon ground cinnamon

1/8 teaspoon salt

1/8 teaspoon ground nutmeg

3 tablespoons cold butter, cut into pieces

FILLING:

6 cups frozen unsweetened tart red cherries, thawed

1/4 cup sugar

1 tablespoon cornstarch

Directions:

Preheat the oven to 375 degrees F (190 degrees C). Grease a 9-inch pie plate.

In a large bowl, combine the flour, oats, brown sugar, baking powder, cinnamon, salt and nutmeg. Cut in butter until mixture resembles coarse crumbs. Press half of the mixture into the bottom of the prepared pie plate. Reserve the remaining crumb mixture for topping.

In another large bowl, combine cherries, sugar and cornstarch. Pour over crust. Crumble the remaining crumb mixture overfilling.

Bake for 45 minutes or until the topping is golden brown and the filling is bubbly. Cool on a wire rack.

6. Cherry Yum Yum Trifle Recipe

Ingredients:

1 (8 oz) package cream cheese, softened

1/2 cup confectioners’ sugar

1 (16 oz) carton of frozen whipped topping, thawed, divided

1 (3.4 oz) package of instant vanilla pudding mix

2 cups milk

1 (21 oz) can of cherry pie filling

1 (9 inches) prepared graham cracker crust

Directions:

In a large bowl, beat cream cheese and confectioners’ sugar until smooth. Fold in 1 cup of whipped topping. Spread over the bottom of the crust.

In another large bowl, combine the pudding mix and milk. Stir in cherry pie filling. Spread over cream cheese layer.

Cover and refrigerate for at least 2 hours before serving. Top with remaining whipped topping just before serving.

7. Cherry Yum Yum Parfaits Recipe

Ingredients:

1 (8 oz) package cream cheese, softened

1/2 cup confectioners’ sugar

1 (16 oz) carton of frozen whipped topping, thawed, divided

1 (3.4 oz) package of instant vanilla pudding mix

2 cups milk

1 (21 oz) can of cherry pie filling

Directions:

In a large bowl, beat cream cheese and confectioners’ sugar until smooth. Fold in 1 cup of whipped topping.

In another large bowl, combine the pudding mix and milk. Stir in cherry pie filling.

Layer cream cheese mixture, pudding mixture and cherry pie filling in parfait glasses. Serve immediately or refrigerate until ready to serve.

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