Ingredients:
Crust:
7 tablespoons unsalted butter
1 1/2 cups graham cracker crumbs (roughly 9 full crackers)
3 tablespoons granulated sugar
Creamy Filling:
8 ounces cream cheese, at room temperature
1 cup powdered sugar
1 teaspoon pure vanilla extract
8 ounces container of cool whip
Topping:
21 ounces can of cherry pie filling
Instructions:
Begin by melting the butter in a medium-sized bowl. Use a microwave, heating in 30-second intervals, stirring in between, until fully melted.
Introduce the graham cracker crumbs and sugar to the melted butter. Blend well.
Transfer this mixture to an 8×8 baking dish that’s been lightly sprayed with non-stick spray. Press down firmly to form an even crust. Set this aside momentarily.
For the Creamy Filling:
In a spacious bowl, beat the cream cheese until it achieves a smooth and lump-free texture.
Integrate the powdered sugar and vanilla extract, mixing them in thoroughly.
Fold in the cool whip, mixing until it’s combined with the cream cheese. Remember to mix gently; overbeating can make it lose its fluffy texture.
Delicately spread this filling over your prepared crust. Use a flat spatula or the back of a spoon to ensure an even layer.
For the Topping:
Scoop out the cherry pie filling and lay it over the creamy layer, spreading it out to cover the entire surface.
Place the baking dish in the refrigerator for a minimum of 2 hours. For optimal results, let it set overnight.
Store any remaining slices in the fridge.
Handy Hint from Jody:
“If you’re having a hard time getting the delight out of the pan, here’s a trick. Fill your sink with hot water – just enough to cover the base and a slight bit of the pan’s sides. Immerse the pan briefly, ensuring it’s less than a minute. This softens the crust, making it easier to release. Always ensure the water is scalding hot.”
Serve and revel in every cherry-layered bite!
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