- For the crust: Pulse the vanilla wafers and brown sugar in a food processor until finely ground, about 1 minute. With the processor running, slowly pour in the melted butter. Process the mixture until it is the texture of coarse sand.
- Spray a 9-by-13-inch baking dish with cooking spray. Transfer the cookie mixture to the dish and press it into the bottom, using the flat bottom of a measuring cup to make an even layer (press firmly). Freeze for at least 20 minutes and up to 2 days.
- For the filling: In a stand mixer fitted with the whisk attachment, whip the heavy cream and powdered sugar on medium-high speed until stiff peaks form, about 3 minutes. Transfer the mixture to a large bowl.
- Combine the cream cheese and almond extract in the stand mixer fitted with the paddle attachment (no need to wipe the bowl clean). Beat on medium-high speed until light, fluffy, and smooth, about 3 minutes. Remove the bowl from the mixer and use a rubber spatula to mix in a third of the whipped cream by hand, then gently fold in the rest. Spread over the vanilla wafer crust in an even layer.
- Spoon the cherry pie filling over the top in an even layer. Chill until set, at least 4 hours and up to 12 hours. (If chilling longer than 4 hours, cover with plastic.)
Tip:
Cherry delight can be stored, covered, in the refrigerator for up to 5 days, but for the best presentation, serve it within 12 hours of assembling.
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