No-Bake Cherry Jubilee

Cream Filling

• ½ cup butter — softened but not melted
• 1 ½ cups powdered sugar
• 2 pasteurized large eggs

Crumb Layers

• 8 oz vanilla wafers — finely crushed

Cherry Layer

• 1 can cherry pie filling — 21 oz

Whipped Topping

• 1 container whipped topping (8 oz, about 3 cups), thawed — 8 oz, about 3 cups; thawed

1. Prepare the Cream Filling: In a large bowl, use an electric mixer to beat the softened butter on medium speed for about 1 minute, until creamy. Add the powdered sugar and beat on medium-high speed for 2 to 3 minutes, scraping down the bowl once, until very light and fluffy. Add the pasteurized eggs one at a time, beating for about 1 minute after each addition, until the filling is pale, smooth, and fluffy enough to hold soft ridges.½ cup butter, 1 ½ cups powdered sugar, 2 pasteurized large eggs
2. Build the Bottom Layer: Spread half of the crushed vanilla wafers evenly into the bottom of a 9x13-inch or slightly smaller baking dish. Press lightly to level the crumbs without compacting them into a hard crust.4 oz vanilla wafer crumbs
3. Add the Cream Layer: Place small dollops of the butter filling across the crumb layer. Use a spatula to spread the filling gently and evenly to the edges, taking care not to pull the crumbs into the filling.
4. Add the Cherry Layer: Spoon the cherry pie filling evenly across the cream layer, spreading the cherries and sauce into the corners.21 oz cherry pie filling
5. Top with Whipped Topping: Gently spread the thawed whipped topping evenly over the cherries without pressing it down into the cherry layer.8 oz whipped topping
6. Finish the Dessert: Sprinkle the remaining vanilla wafer crumbs evenly across the whipped topping.4 oz vanilla wafer crumbs
7. Chill: Cover the baking dish tightly and refrigerate for at least 4 hours or preferably overnight, until completely cold and the layers hold together when cut. Serve chilled.