Ingredients
+CRUST
°7 tsp unsalted butter
°1 1/2 c graham cracker crumbs (about 9 whole crackers)
°3 tsp granulated sugar
+FILLING
°8 oz , softened
°1 c powdered sugar
°1 tsp pure vanilla extract
°1 Cool Whip container, 8 ounces
°1 can cherry pie filling, 21 ounces
Preparation
+CRUST
Add butter to a medium bowl. Microwave for 30 sec or to melted. Add graham cracker crumbs and sugar and mix well to combine. Firmly pat the crumb mixture into the bottom of a sprayed 8×8 baking dish. Put aside.
+FILLING
Add cream cheese to a large bowl. Blend with a mixer until the cream cheese is smooth and lump-free. Add powdered sugar and vanilla and mix well. Add cold whip and mix until cool whip and cream cheese are combined, but do not over mix.
Spreading filling equally over the graham cracker crust use a spoon or offset spatula. Pour the cherry pie filling over the top and gently spread it evenly over the filling.
Refrigerate at least 2 h before serve. I like to leave it overnight.
Refrigerate leftovers.
Enjoy!
