Ingredients for Cherry Jubilee
- 1 ½ cups graham cracker crumbs
- ½ cup granulated sugar
- Margarine
- 8 ounces cream cheese (softened)
- ½ cup powdered sugar
- 8 ounces whipped topping (Cool Whip or equivalent)
- Cherry Pie Filling
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How to Make Cherry Jubilee
- In a food processor, combine 1 ½ cups graham cracker crumbs and ½ cup granulated sugar. Pulse until combined.
- Add ½ cup melted margarine to the food processor and pulse until evenly moistened. Press the mixture into the bottom of a 13x9 inch baking pan.
- In a mixing bowl, beat 8 ounces of softened cream cheese with ½ cup powdered sugar until smooth and creamy.
- Gently fold in 8 ounces of whipped topping (Cool Whip or equivalent).
- Spread the cream cheese mixture evenly over the prepared graham cracker crust.
- Top with 2 cups cherry pie filling (or your preferred pie filling, such as blueberry or strawberry).
- Cover and chill in the refrigerator for at least 6 hours, or preferably overnight, to allow the flavors to meld and the dessert to set completely.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
86g
Fat
46g
Carbs
13g
