Flag Day Delight: Merely 3 ingredients. I make it when I want dessert handled hours ahead with absolutely no fuss.

This 3-ingredient slow cooker Flag Day Crimson Swirl is my kind of dessert: you toss everything in the crock, walk away for a few hours, and come back to a bubbling red-and-white treat that looks far fancier than the effort it takes. The deep crimson cherry filling and creamy white cheesecake swirl melt together into a glossy, molten surface that feels just right for patriotic summer get-togethers, potlucks, or any night when you want dessert handled well ahead of time with absolutely no fuss.

Spoon the warm Flag Day Crimson Swirl into small bowls and serve it as-is, or add a scoop of vanilla ice cream or a dollop of whipped cream on top to play up that red-and-white look. It’s lovely with fresh berries on the side if you have them, and a cup of coffee or iced tea makes it feel like a special little celebration. If you’re serving a crowd, you can keep the slow cooker on warm and let everyone scoop their own dessert when they’re ready.

Servings: 8

2 cans (21 ounces each) cherry pie filling

Lightly coat the inside of a 5- to 6-quart slow cooker with nonstick cooking spray to help with cleanup and prevent sticking.

Spread the cherry pie filling evenly over the bottom of the slow cooker, making sure it reaches all the way to the edges. This will be your deep crimson base.

In a medium bowl, beat the softened cream cheese with a spoon or hand mixer until smooth and creamy. You don’t need to add sugar; the pie filling and cake mix will sweeten everything.

Drop the cream cheese by spoonfuls over the cherry pie filling, spacing the dollops around the surface. Use the tip of a knife or a butter knife to gently swirl the cream cheese into the cherry layer, creating visible streaks of white through the red without fully mixing them together.

Sprinkle the dry white cake mix evenly over the top of the cherry and cream cheese layers. Do not stir. Try to cover all the fruit and cream cheese so it bakes up evenly.

Place a clean kitchen towel or a couple of paper towels over the top of the slow cooker crock, then put the lid on. This helps catch condensation so the top stays more cake-like instead of soggy.

Cook on HIGH for 2.5 to 3 hours, or on LOW for 4 to 5 hours, until the edges are bubbly and the top is mostly set and lightly dry to the touch in spots. You’ll see glossy pools of deep red and creamy white bubbling up around the cake mix.

Turn off the slow cooker and let the dessert rest, uncovered, for about 15 to 20 minutes to stop the bubbling and let it thicken slightly. Serve warm right from the slow cooker, scooping down through the crimson cherry, white cream cheese swirls, and soft cake topping.

For a slightly tangier version, use cherry pie filling made with tart cherries if you can find it. If your family prefers a less sweet dessert, you can use only 1 1/2 cans of cherry pie filling and save the rest for spooning over the top at serving time. For a softer, more custard-like texture, cut the cream cheese into cubes instead of beating it smooth, then swirl the cubes gently into the cherry mixture so you get pockets of melted creaminess. If you’d like a little crunch, sprinkle 1/2 cup of chopped pecans or sliced almonds over the dry cake mix before cooking (this technically adds a fourth ingredient, so I save it for when I’m not sticking to the 3-ingredient promise). To lean into the patriotic theme, you can top servings with a few fresh blueberries along with whipped cream. For picky eaters who don’t love cherry, this works with other red pie fillings like strawberry or raspberry, though the color may be a bit lighter. Food safety tips: Always make sure your cream cheese starts out within its use-by date and has been kept refrigerated. If it has been at room temperature for more than 2 hours before you start, discard it and use a fresh block. Cook the dessert fully until it’s hot and bubbly throughout, and keep the slow cooker on warm if it will sit out during a party, but try not to leave it at room temperature for more than 2 hours. Refrigerate leftovers in a covered container within 2 hours of serving, and reheat individual portions gently in the microwave until steaming before eating.