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Cherry Yum Yum

Cherry Yum Yum

Susan Tyler

Almost like cherry cheesecake cookie bars. Quick, easy and oh-so rich.

Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 215 kcal
  • 11%
  • Fat:
  • 11.6 g
  • 18%
  • Carbs:
  • 26.2g
  • 8%
  • Protein:
  • 2 g
  • 4%
  • Cholesterol:
  • 26 mg
  • 9%
  • Sodium:
  • 73 mg
  • 3%

Based on a 2,000 calorie diet


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Combine the butter or margarine, flour, white sugar and chopped pecans. Press mixture into the bottom of one 9x13 inch baking dish and bake at 350 degrees F (175 degrees C) for 20 minutes. Allow crust to cool completely before preceding.
  3. Prepare the dream whip according to the package directions.
  4. Blend the cream cheese and the confectioners' sugar together. Fold in the dream whip and spread over the top of the cooled crust. Top with the cherry pie filling and refrigerated before serving.
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Delicious crust; we love the pecan shortbread taste. I used a half of a container of Cool Whip for the whipped topping. Next time I will double the cream cheese & whipped topping mixture so it is thicker and can stand up to that "steal the show" crust! I made my own blueberry pie topping from freshly-picked blueberries (boiled/dissolved 1 c. sugar & 1/2 c. water, then added 3 c. blueberries, 1 T. lemon juice and 1/4 t. cinnamon and cooked for several minutes. Thickened with cornstarch dissolved in 1-2 T. of cold water) and got many compliments on a delicious dessert.


I fixed this for my Dad and It was gone the same day. I made it for a get together and I did not even get a bite. Some how its the best recipe ever for desert!!!!!!!


Follow the recipe to the letter.The only thing I changed was the time on the crust. Instead of 20mins I put it on for 30min. It gave the crust a more cruncher texture. It was easy to make and my family just loved it!