Way, way, way back in the early ’70’s, cherry jubilee dessert (or a variation) was a favorite for many here in the Midwest. My sister-in-law, Debbie, was the one who brought it into our family, if I’m not mistaken. I should have taken a photo of the recipe card she gave me. Her handwriting is award-winning–still is!
I made this pretty dessert the other day for Mr. Farmer. 9×13. Yep—it’s gone, and he asked if we could have it again soon.
It’s quite simple to make and it certainly is pretty enough for company. I do hope you enjoy it, as well.
It does help to have the crust refrigerated before spreading the cream cheese filling on.
The topping is a bit tricky, so take your time. As you can see, I spooned our the filling to cover as much as I could. With the back of a soup spoon I slowly spread it together.
And Dream Whip?? Hadn’t used it for ages……works like a dream. Nice pantry item.
- 2 C graham cracker crumbs
- ¼ C butter, melted
- ¼ C brown or white sugar
- 1 regular sized container of Cool Whip or 1 pkg prepared Dream Whip
- 8 oz. pkg cream cheese, softened to room temperature.
- 1 C confectioner's sugar
- 1 t vanilla
- 1 can (approximately 1½-2 C) cherry pie filling
- In a large mixing bowl, combine first three ingredients and press into 9x13 pan. Refrigerate crust.
- In same mixing bowl, whip together cream cheese, confectioner's sugar and vanilla. Fold in the Cool Whip. Spread over crust. Top with pie filling. (Optional toppings: blueberry, blackberry, lemon)
- Refrigerate a couple hours til set. Optional: top with a dollop of Cool Whip.
When purchasing your ingredients, you may want to double everything so that you can make this delicious dessert again….very soon.