Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup melted butter
- 1/4 cup granulated sugar
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 8 oz whipped topping (Cool Whip), thawed
- 1 can (21 oz) cherry pie filling
Instructions
- In a medium bowl, mix graham cracker crumbs, melted butter, and granulated sugar until combined. Press the mixture evenly into the bottom of a 9×13-inch baking dish to form the crust.
- In a separate bowl, beat softened cream cheese until smooth. Add powdered sugar and vanilla extract, and beat until well blended.
- Gently fold in whipped topping until fully combined and creamy.
- Spread the cream cheese mixture evenly over the prepared crust.
- Spoon cherry pie filling over the top, spreading it evenly.
- Refrigerate for at least 3–4 hours (or overnight) to set before serving.
- Slice into squares and enjoy chilled.
If you want, I can also give you a no-bake, extra-creamy twist for this dessert so it tastes like a bakery version. Would you like me to do that?