🍒Cherry Cha Cha Recipe

cherry cha cha dessert in glass container, with some scooped out and wooden spoon on right hand side (all on blue background)

5 from 5 votes

Cherry Cha Cha is an easy no bake dessert made with canned cherry pie filling, Oreo cookie crumbs, whipped cream and marshmallows. It's a great dessert for throwing together last minute and perfect for family gatherings, summer BBQ's or potlucks .

Course Dessert

Cuisine American, Canadian

Keyword cha cha, cherry, marshmallows

Special Diet Vegetarian

Prep Time 20

Refrigeration 6

Total Time 6 20

Servings servings

Calories 347kcal

Author Terri Gilson

Equipment

hand mixer

Ingredients

2 cups whipping cream 1 pint
2 tablespoon icing sugar *Also known as powdered sugar or confectioners sugar
1 teaspoon vanilla extract
10 oz -package of mini marshmallows
2 cups Oreo chocolate cookie crumbs
⅓ cup butter, melted * Measure the butter BEFORE you melt it
540 ml -can cherry pie filling

US Customary - Metric

Instructions

Spray the bottom of a 9X13 pan with non-stick cooking spray.
Combine Oreo cookie crumbs and melted butter. Press ⅔ of the mixture onto the bottom of 9X13 pan. Set aside the remainder.
With an electric mixer, whip cream to soft peaks.
then add icing sugar, vanilla and whip to stiff peaks. Add marshmallows and mix well.
Spread half of the marshmallow mixture on top of crumb base.
Spread cherry pie filling over marshmallow layer.
Spread remainder of marshmallow mixture over cherries
Sprinkle remaining crumb mixture over top of marshmallow layer. Refrigerate, covered for at least 6 hours or overnight.

Notes

Expert Recipe Tips:

- Measure Butter Before Melting. It’s important to measure the butter in its solid state before melting. Measuring after melting could lead to using too much, which may make the crust too greasy.

- Chill the Mixing Bowl for Whipping Cream. For the fluffiest whipped cream, chill your mixing bowl and beaters in the freezer for 15 minutes before whipping the cream. This helps it whip faster and hold its peaks better.
- Use Freshly Whipped Cream. Always whip the cream just before using it. Whipping it fresh ensures maximum fluffiness and prevents the cream from deflating, which can affect the dessert’s texture.

- Avoid Overmixing Whipped Cream. When whipping cream to stiff peaks, be careful not to overbeat it, as it can turn grainy or into butter. Stop mixing as soon as stiff peaks form and the cream holds its shape.

- Layer EvenlyFor the best presentation and balanced flavors, take your time spreading each layer evenly. A spatula or offset knife works great for smoothing the whipped cream and cherry layers.

🌡️STORING

Store in a sealed container, in the fridge, for up to 3 days. You can also make this dessert ahead. I usually make it the day before I'm serving it because it has to be refrigerated for a minimum of 6 hours prior to serving.

👪 SERVING SIZE

This makes 12 servings, but you can cut it in half or double or triple it. Simply click on the blue servings size in the recipe card, put in the number of servings you'd like and the recipe amounts will adjust accordingly.

Nutrition