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! 🍒