The great thing about this dessert, besides being super easy to make, is how versatile it is. You can use blueberry or any other topping instead of cherry. I must say, cherry is my favorite!
Some recipes call for prebaking the crust for a few minutes to set it, but that’s not necessary for this recipe. Simply pack the crumb mixture firmly into the bottom of the dish with your hands. It will stay put, I promise. Then add your filling and cherry topping and refrigerate for a few hours and you’re ready to serve!
Some readers have epressed having problems with the crust sticking to the dish. I would recommend spraying the dish with nonstick spray. See an additional tip below.
Lemon Cream Cheese Bread: A Tangy and Sweet Delight
Creamy no-bake lemon cake with mascarpone:
Classic potato pancakes
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Filling up 1 glass jar of this stuff is never enough! I usually like to do 5 at once!
This cake is absolutely amazing, hands down one of the best I’ve ever made
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CARROT CAKE CHEESECAKE
