Cherry Dessert Recipes - The Best Blog Recipes (2024)

Fill a 2 to 3-quart heavy-bottomed saucepan a little over ½ way with vegetable oil. You will want this deep enough to cover the dough balls completely. Set it aside.

Fill a 2 to 3-quart heavy-bottomed saucepan a little over ½ way with vegetable oil. You will want this deep enough to cover the dough balls completely. Set it aside.

Fill a 2 to 3-quart heavy-bottomed saucepan a little over ½ way with vegetable oil. You will want this deep enough to cover the dough balls completely. Set it aside.

Pinch the edges of the dough together to ensure it does not come apart while frying. Once you have pinched the edges, gently roll the ends under into more of a ball shape.

Heat the oil to precisely 325°F and maintain this temperature throughout frying.

Carefully lower the dough balls into the oil using a slotted metal spoon, cooking 2-3 at a time. Use the slotted spoon to roll the balls around in the oil to ensure they do not stick or burn. Fry the dough balls until all sides are golden brown, about 5 minutes.

Be sure to constantly monitor the oil temperature and adjust accordingly. Too hot and you will burn the dough; too low and it will not cook evenly.

Carefully lift the pie bombs out of the oil and transfer them to a plate with several sheets of paper towels to absorb excess oil. Continue frying the rest of the pie bombs.

In a small bowl, whisk together the powdered sugar, milk, and corn syrup until smooth to make a sugar glaze.

Toss each dough ball in the glaze to coat, lift from the mixture, and allow the excess to drip off, then set aside on parchment paper or a cooling rack to set.

Serve immediately or allow the glaze to dry (about 10 minutes), and then serve.

Butter a 9 x 13 glass baking dish and set aside.

In the bowl of a food processor, crush vanilla sandwich cookies until small even crumbs form. Add melted butter and pulse until combined.

Press cookie mixture into the greased baking dish and place in freezer for 10 minutes to chill while preparing the next layer.

With a hand mixer or in the bowl of a standing mixer beat together cream cheese, granulated sugar, vanilla, and 1 cup of frozen whipped topping until smooth and creamy.

Spread cream cheese mixture over the chilled cookie crumb layer and place back into freezer for another 10 minutes.

With a whisk or beater combine both packages of pudding mix, milk, and ½ cup of frozen whipped topping. Whisk until combined and mixture begins to thicken.

Spread pudding layer over the chilled cream cheese layer and chill for 30 minutes or until pudding is set.

Pour cherry pie filling over the chilled pudding layer. Spread carefully so that it doesn’t mix with the layers beneath.

Gently top with remaining whipped topping. Sprinkle with chopped pecans and chill in fridge for 1 to 2 hours.