Ingredients:
For the Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the Cream Cheese Layer:
8 oz cream cheese, softened
1 cup powdered sugar
1 cup whipped topping (such as Cool Whip)
1 teaspoon vanilla extract
For the Cherry Topping:
1 can (21 oz) cherry pie filling
Instructions:
Prepare the Crust:
Preheat the oven to 350°F (175°C).
In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until the mixture is well-combined.
Press the mixture into the bottom of an ungreased 9×13-inch baking dish, forming an even layer. Bake for 8-10 minutes or until golden. Remove from the oven and allow it to cool completely.
Make the Cream Cheese Layer:
In a large bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy.
Gently fold in the whipped topping and vanilla extract, mixing until well combined.
Spread the cream cheese mixture evenly over the cooled graham cracker crust.
Add the Cherry Topping:
Spoon the cherry pie filling evenly over the cream cheese layer. Spread it out to cover the surface.
Chill and Serve:
Refrigerate the dessert for at least 2-3 hours, or overnight, to allow it to set properly.
Slice into squares and serve chilled.
Prep Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 3 hours (including chilling time)
Calories: 250 kcal (per serving)
Servings: 12