Cherry Nut Delight Dessert Recipe
made with a graham cracker crust and a pie-like filling are always a
hit. This one has a creamy filling with added maraschino cherries and
This is a lighter
dessert than a cheesecake or most pies and would follow a holiday meal
well. The filling is a very pretty pink, consistent with a holiday or
This is a no-bake
1 cup milk
1 package Knox unflavored gelatin or equal
3 tablespoons cold water
1 cup granulated sugar
1 1/2 cups graham
cracker crumbs, about 12 crackers
1 8-ounce bottle
maraschino cherries, chopped and the liquid saved
2/3 cup walnut pieces
or chopped pecans
1 cup heavy whipping cream
Butter a two-quart
baking pan or dish.
1. Heat the milk
in a saucepan to a simmer but do not boil. Dissolve the gelatin in the
cold water. Stir the gelatin into the hot milk with a whisk. Stir the
granulated sugar into the mixture until the sugar crystals are dissolved.
Set aside to cool.
2. While cooling, crush the graham crackers.
3. Add the maraschino cherry liquid to the milk mixture. Fold the chopped
cherries and nuts into the liquid mixture. Chill in the refrigerator.
4. When the liquid mixture is completely chilled, whip the cream until
firm peaks form. Place half to two-thirds of the crumbs in the bottom
of the buttered pan or dish. Fold the whipped cream into the liquid
mixture and then spoon the mixture over the crumbs. Sprinkle the reaming
crumbs over the top of the dessert. Chill completely in the refrigerator
note: An easy way to chop these cherries is with a
plastic cutting board and a mezzaluna. The mezzaluna
makes quick work of the cherries and if you use a cutting board with
a groove, you can capture any juice and add it to the dessert.