Ingredients
Equipment
Method
Main Instructions
- Combine crushed graham crackers and granulated sugar in a medium bowl; stir until combined.
- Add melted butter to the crumb mixture and mix thoroughly until all crumbs are coated and stick together.
- Lightly spray the bottom of a 9x13 glass baking dish with cooking spray, then press the graham cracker mixture evenly into the bottom. Set aside.
- In a medium bowl, use a hand mixer to beat the softened cream cheese, then add powdered sugar and vanilla extract; beat for one minute until smooth and lump-free.
- First, add half of the Whipped Topping and mix until smooth, then add the remaining Whipped Topping and mix until well-blended. The mixture will be thick.
- Evenly space dollops of the cream cheese mixture over the crust, then gently spread and smooth it with the back of a soup spoon to prevent the crust from pulling up.
- Slowly and evenly spoon the cherry pie filling over the cream cheese layer to prevent mixing and ensure even distribution of cherries.
- Cover the dessert with a tight-fitting lid or plastic wrap and refrigerate for at least two hours or until ready to serve.
Notes
To prevent the crust from pulling up, spread the cream cheese mixture in dollops and gently smooth it. Spooning the cherry pie filling slowly and evenly helps keep layers separate and distributes cherries uniformly.