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.

Cherry Jubilee Dessert

Quick, simple to make, easy on the eyes, and delicious. You'll want seconds.

Prep Time 7

Total Time 7

Serving Size 12 -15

Ingredients

2 C graham cracker crumbs
1/4 C butter melted
1/4 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 1 1/2-2 C cherry pie filling

Instructions

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.