INGREDIENTS:
CRUST:
7 tablespoons unsalted butter
1 1/2 cups graham cracker crumbs (about 9 whole crackers)
3 tablespoons granulated sugar
FILLING:
8 ounces cream cheese, softened
1 cup powdered sugar
1 teaspoon pure vanilla extract
1 container cool whip, 8 ounces
1 can cherry pie filling, 21 ounces
INSTRUCTIONS:
CRUST:
-Add the butter to a medium bowl. Microwave for 30 seconds or until melted.
-Add the graham cracker crumbs and sugar and mix well to combine.
-Pat the crumb mixture firmly into the bottom of a sprayed 8 x 8 baking dish. Set aside.
FILLING:
-Add the cream cheese to a large bowl. Mix with a mixer until the cream cheese of smooth and free of any lumps.
-Add the powdered sugar and vanilla and mix well.
-Add the cool whip and mix until the cool whip and cream cheese are combined, but don’t overmix.
-Spread the filling evenly over the graham cracker crust, using a spoon or offset spatula.
-Spoon the cherry pie filling over the top and carefully spread it evenly over the filling.
-Refrigerate for at least 2 hours before serving.