Chocolate Cherry Lush
This Chocolate Cherry Lush is SO EASY! Layers of chocolate, cherries, and creamy goodness come together for a luscious, no-bake dessert everyone will love.
Equipment
- Mixing Bowls
- 9x13 inch Baking Dish
- Hand mixer or whisk
- Spatula
- Measuring cups and spoons
Ingredients
- 1 cup all-purpose flour
- ½ cup crushed pecans or nuts of your choice
- ½ cup sugar
- 8 tablespoons salted butter melted
- 1 can cherry pie filling 21 ounces
- 8 ounces cream cheese softened
- 1 cup powdered sugar
- 1 container Cool Whip 8 oz
- 2 packages chocolate instant pudding 6.8 ounces each
- 3 cups milk
- Remaining Cool Whip from the 8 oz container
- ½ cup chocolate shavings or chocolate jimmies optional
Instructions
- Start by preheating your oven to 350°F (175°C). In a mixing bowl, combine the all-purpose flour, crushed pecans, sugar, and melted butter. Mix until well combined and crumbly.
- Press this mixture firmly into the bottom of a 9x13 inch baking dish. Bake for 10-12 minutes or until lightly golden. Allow it to cool completely.
- In a separate bowl, beat the softened cream cheese with a hand mixer until smooth. Gradually add the powdered sugar, mixing until fully combined and creamy.
- Gently fold in half of the Cool Whip until the mixture is light and fluffy. Spread this cream cheese layer evenly over the cooled crust.
- Spoon the cherry pie filling over the cream cheese layer, spreading it to cover the surface.
- In another bowl, whisk together the chocolate instant pudding and milk until thick and creamy, about 2 minutes.
- Spread the pudding layer over the cherry filling, smoothing it out with a spatula.
- Top the chocolate pudding layer with the remaining Cool Whip, spreading it evenly. Sprinkle chocolate shavings or jimmies on top if desired.
- Cover the baking dish with plastic wrap and refrigerate for at least 4 hours or overnight to allow flavors to meld.
- Cut into squares and serve chilled. Enjoy your luscious layers of chocolate and cherry goodness!
Notes
- Use gluten-free flour blend to make this dessert gluten-free.
- Replace crushed pecans with crushed graham crackers for a nut-free option.
- Substitute plant-based cream cheese and dairy-free pudding for a dairy-free version.
- Try adding chocolate chips to the cream cheese layer for extra chocolate flavor.
- Store covered in the refrigerator for up to 4 days; best enjoyed within the first 2 days.