Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 8 oz whipped topping (Cool Whip), thawed
- 1 can (21 oz) cherry pie filling
Instructions
- Prepare crust: In a medium bowl, mix graham cracker crumbs, melted butter, and granulated sugar until combined. Press evenly into the bottom of a 9×13-inch baking dish. Place in the refrigerator to chill.
- Make cream layer: In a large mixing bowl, beat softened cream cheese until smooth. Add powdered sugar and beat until well combined. Fold in the whipped topping gently until fully incorporated.
- Assemble: Spread the cream mixture evenly over the chilled crust. Top with the cherry pie filling, spreading it evenly.
- Chill: Cover and refrigerate for at least 2–4 hours (or overnight) before serving to allow layers to set.
- Serve: Cut into squares and enjoy this creamy, fruity delight!
If you like, I can also give you a no-bake variation that sets faster. Would you like me to make that version?