INGREDENT
- 2 cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 8 oz whipped topping (Cool Whip)
- 1 can (21 oz) cherry pie filling
Instructions
- Prepare the crust: In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix well, then press firmly into the bottom of a 9×13-inch baking dish. Chill for 30 minutes.
- Make the filling: In a large bowl, beat cream cheese until smooth. Add powdered sugar and vanilla extract, beating until creamy. Gently fold in whipped topping until fully combined.
- Assemble: Spread the cream cheese mixture evenly over the chilled crust.
- Top with cherries: Spoon cherry pie filling evenly over the cream cheese layer.
- Chill & serve: Refrigerate for at least 2–3 hours (or overnight) before serving for best flavor.
If you want, I can also give you a no-bake version with extra creamy layers so it tastes bakery-style.