Cherry lush is an easy-to-make summer delight layered with a graham cracker walnut crust, cream cheese, cherry pie filling, and a topping of Cool Whip.
Why this recipe works
One-pan cherry lush dessert is light, fluffy, and full of cherrylicious cheesecake flavor! The addition of walnuts in the crust takes it up a notch giving you subtle hints of nutty goodness with every bite. This recipe is almost no-bake, but you will need around 8 minutes to bake the crust in the oven which will help pull out that awesome nutty flavor.
If you haven’t heard of a lush dessert before, it’s a creamy layered dessert typically consisting of a graham cracker crust, cream cheese, a flavored filling (see our blueberry lush), and finally topped with whipped cream. There are so many different ways to make it, the options are endless!
RELATED: you might also like this recipe – Cherry Pie
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
CRUST – The crust is made of graham crackers and walnuts. If needed, you can leave out the nuts and use just graham crackers. You can even substitute another cookie for the crust such as vanilla wafers or shortbread cookies.
FILLING – Cream cheese, powdered sugar, and Cool Whip combine to make the cheesecake-like layer. Use well-softened cream cheese so it will blend smoothly with the whipped topping. Homemade whipped cream will work if you prefer not to use cool whip. You’ll need about 3 cups whipped (approximately 1.5 cups of cream). Lastly, you’ll top this layer with cherry pie filling, feel free to use a homemade cherry pie filling if desired.
How to Make Cherry Lush
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat oven to 350°F. In a food processor, blend the graham crackers and walnuts until finely chopped. Add in the butter and sugar until well combined and press into the bottom of a greased 13×9 pan. Bake for 8 minutes and let cool completely.
- In a large bowl, beat cream cheese and powdered sugar until smooth. Beat in about 1 cup of cool whip so there are no lumps. Fold in the remaining whipped topping from the container of Cool Whip you took 1 cup from. Spread the cream cheese mixture over the crust.
- Add the cherry pie filling in an even layer.
- Top with the other tub of Cool Whip. Garnish with chopped walnuts if desired. Cover and chill for at least 2 hours or overnight.
Frequently Asked Questions & Expert Tips
You can keep this cherry dessert stored in an air-tight container or covered with plastic wrap in the refrigerator for up to 4 days. Your whipped topping will begin to break down if stored longer than that.
Yes, cherry lush will freeze well, however, the Cool Whip topping may not. The Cool Whip that is added to the cream cheese layer will be fine. I would suggest making the dessert up to the pie filling layer and freezing. Be sure to freeze in an air-tight container or tightly wrapped with plastic wrap to avoid freezer burn. When ready to serve, remove and let thaw in the refrigerator, then add the Cool Whip topping along with any garnishes.
Yes, you can make this dessert ahead of time. The recipe calls for at minimum 2 hours of chill time after making, but can be made a day in advance and will still be just as delicious.
Absolutely. Feel free to substitute the flavor of your pie filling for whichever kind you prefer. This recipe is highly adaptable in that regard.
Serving Suggestions
Serve this cherry lush at your next summer bbq or bring it along to a potluck. Top with chopped walnuts, cherries, or a sprinkle of crushed graham crackers.
More Lush Dessert Recipes
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Cherry Lush
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 4.8 oz graham crackers 9 crackers, 1 sleeve
- 1 cup walnuts
- ½ cup butter melted
- 2 tablespoons granulated sugar
- 8 oz cream cheese well softened
- 1 cup powdered sugar
- 16 oz Cool Whip 2 (8-oz) tubs, divided
- 42 oz cherry pie filling 2 (21-oz) cans
- ½ cup walnuts chopped, for topping
Things You’ll Need
Before You Begin
- Allow your cream cheese to come to room temp before mixing. This will soften it and help avoid lumps in your batter. To do so, cut the cream cheese into cubes and separate on a plate, allow it to sit at room temperature for 30 minutes.
- Store tightly covered in the refrigerator for 3-4 days.
Instructions
- Preheat oven to 350°F. In a food processor, blend the graham crackers and walnuts until finely chopped. Add in the butter and sugar until well combined and press into the bottom of a greased 13×9 pan. Bake for 8 minutes and let cool completely.
- In a large bowl, beat cream cheese and powdered sugar until smooth. Beat in about 1 cup of cool whip so there are no lumps. Fold in the remaining whipped topping from the container of Cool Whip you took 1 cup from. Spread the cream cheese mixture over the crust.
- Add the cherry pie filling in an even layer. Top with the other tub of Cool Whip. Garnish with chopped walnuts if desired.
- Cover and chill for at least 2 hours or overnight.
Nutrition
Amanda Davis
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Barb O'Hara says
Perfect answer to my desserts for 50 at Dr. visit. Need to use of 4 cans of cherry pie filling, have cherries already chopped for choc. cake mix bottom, just was not a WOW dessert. Going to cheat and use recipe for Dr. pepper cherry cake mix cake as base using larger pan to make thinner. In future I can use recipe as printed.
Pamela says
Can strawberry filling be substituted for cherry filling?
Amanda Formaro says
I don’t see why not :)
Lorrie Scullin says
Lemon filling would probably be good to.
Gail Mead says
Does this firm up enough, I could do it in a 2 pie pans instead
Bonnie Chapman says
Very easy to make & it was delicious!
Maria says
what if i need to make a large aluminum pan 12x 13 for a function.
Debbie Yackanicz says
So the recipe states to put half the cream cheese filling then the cherries then the whipped topping. I am confused. Do you use all the cool whip with the cream cheese and use half then half again?
Amanda Formaro says
I apologize for the confusion. We have updated the recipe to make it more clear. Thanks!
Linda Cheryl Haessler says
Looking at the ingredients do I need 2 16 oz tubs of cool whip and 2 – 42 – ounce cans of cherry pie filling?
Amanda Formaro says
Sorry for the confusion. No – you need 16 oz cool whip (which is 2 8 oz tubs) and 2 cans of cherry pie filling (which is 2 21 ounce cans). I will clarify that in the recipe.
Leslie Geiss says
I usually buy graham wafer crumbs. What would be the measurement of crumbs instead of hair many graham wafers?
Amanda Formaro says
It’s a little bit over a cup.
Cheryl says
What is cool whip please
Amanda Formaro says
It’s a premade whipped cream in a tub. You can use fresh whipped cream as well.
Diana says
Can I substitute the walnuts for pecans?
Amanda Formaro says
yes
JEAN K clark says
Going to make this,looks delish!!!
Karen Bragg says
I have checked in several places for how much sugar to add when mixing graham crackers walnuts and butter but all just say add sugar,how much
Amanda Formaro says
My sincerest apologies. The sugar was missing from the recipe card! I have corrected the card – it is 2 tablespoons granulated sugar. Thank you for pointing it out!
Ellen West says
You have sugar in the instructions, but not in the ingredient list. You have powdered sugar only in the list. But it sounds delicious!
Amanda Formaro says
My apologies, this has been corrected!