Ingredients:
For the crust:
- 2 ½ cups graham cracker crumbs (about 2 sleeves)
- ½ cup granulated sugar
- ¾ cup unsalted butter, melted
For the filling:
- 16 oz (2 packages) cream cheese, softened
- 1 ½ cups powdered sugar
- 2 tsp vanilla extract
- 16 oz (2 tubs) Cool Whip, thawed (or 4 cups whipped cream)
For the topping:
- 2 cans (21 oz each) cherry pie filling
Instructions:
- Prepare the crust:
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter.
- Press firmly into a 9×13-inch baking dish to form an even crust.
- Chill in the refrigerator while preparing the filling.
- Make the creamy filling:
- In a large mixing bowl, beat softened cream cheese until smooth and creamy.
- Add powdered sugar and vanilla, beating until fully blended.
- Gently fold in the Cool Whip (or whipped cream) until light and fluffy.
- Assemble the dessert:
- Spread the cream cheese filling evenly over the chilled crust.
- Carefully spoon the cherry pie filling over the top, spreading it gently to cover.
- Chill:
- Cover with plastic wrap and refrigerate for at least 4 hours (overnight is best for firm slices).
Serving:
- Cut into squares and serve chilled.
- Yields 12–15 servings (big pan).
Variations:
- Use strawberry, blueberry, or raspberry pie filling instead of cherry.
- Add a drizzle of chocolate syrup over the cherries for a black forest twist.
- Sprinkle chopped pecans or walnuts over the crust before adding filling.
