Ingredients
- 1 ½ 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
- 1 container (8 oz) whipped topping (Cool Whip or homemade)
- 1 can (21 oz) cherry pie filling
Instructions
- Prepare the crust:
- In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar.
- Press firmly into the bottom of a 9×13-inch baking dish to form an even crust.
- Make the creamy layer:
- In a large mixing bowl, beat softened cream cheese until smooth.
- Add powdered sugar and vanilla extract, mixing until creamy and well blended.
- Gently fold in the whipped topping until fully combined.
- Assemble the dessert:
- Spread the cream cheese mixture evenly over the prepared crust.
- Spoon cherry pie filling evenly on top, spreading it out gently.
- Chill and serve:
- Refrigerate for at least 3–4 hours (or overnight) to set.
- Slice into squares and enjoy this creamy, fruity delight!
Would you like me to also give you a no-bake version of this recipe (using the fridge only), or keep it classic with the baked crust?