“Cherry Lush” or “Cherry Delight”
Ingredient:
1. The Crust (Base):
Graham Crackers or Tea Biscuits: 200g (finely crushed).
Unsalted Butter: 100g (melted).
Optional: 1 tablespoon of heavy cream for better consistency.
2. The Cream Layer (Filling):
Cream Cheese: 225g (8 oz) at room temperature (e.g., Philadelphia or Kiri).
Whipped Topping Powder: 2 sachets (e.g., Dream Whip).
Thick Cream: 1 can (170g, such as Nestle or Puck cream).
Sweetened Condensed Milk: ½ cup (adjust for sweetness).
Cold Milk: ¼ cup (to help whip the mixture).
3. The Topping:
Cherry Pie Filling: 1 can (ready-to-use).
Instructions
Step 1: Prepare the Crust
In a bowl, mix the crushed biscuits with the melted butter until it resembles wet sand.
Press the mixture firmly into the bottom of a rectangular glass dish (Pyrex) using a spoon or the bottom of a glass to create an even layer.
Place it in the refrigerator for about 10–15 minutes to firm up.
Step 2: Prepare the Cream Filling
In a large mixing bowl, beat the cream cheese, thick cream, and sweetened condensed milk until smooth.
Add the whipped topping powder and cold milk. Beat on high speed until the mixture becomes thick, fluffy, and holds its shape.
Spread the cream layer evenly over the chilled biscuit base.
Step 3: Chilling and Topping
Refrigerate the dish for at least 4 to 6 hours (overnight is best) to allow the cream layer to set completely.
Just before serving, gently spread the cherry pie filling over the white cream layer.
Pro Tip:
To get clean, professional-looking slices like the one in your photo, dip your knife in hot water and wipe it dry between each cut.
