INGREDENT
- 1 package (14 oz) graham crackers, crushed (or about 2 cups graham cracker crumbs)
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 2 packages (8 oz each) cream cheese, softened
- 1 cup powdered sugar
- 1 tub (8 oz) whipped topping (like Cool Whip), thawed
- 1 can (21 oz) cherry pie filling
- 1 package (3.4 oz) instant cheesecake or vanilla pudding mix
- 1 1/2 cups cold milk
Instructions
- Prepare the crust: In a medium bowl, mix the crushed graham crackers, melted butter, and granulated sugar until well combined. Press the mixture firmly into the bottom of a 9×13-inch baking dish. Chill in the fridge while you make the next layer.
- Make the cheesecake layer: In a large bowl, beat the softened cream cheese and powdered sugar until smooth and creamy. Fold in half of the whipped topping until combined. Spread this mixture evenly over the chilled crust.
- Make the pudding layer: In another bowl, whisk together the instant pudding mix and cold milk for about 2–3 minutes until it thickens. Spread the pudding evenly over the cream cheese layer.
- Add final layers: Spread the remaining whipped topping over the pudding layer. Spoon the cherry pie filling evenly on top.
- Chill & serve: Cover and refrigerate for at least 4 hours, or overnight, to let it set nicely. Slice and enjoy!
If you’d like, I can help you tweak it for other fruits or flavor twists—just let me know!