7 tablespoons unsalted butter, melted 1 ½ cups graham cracker crumbs (about 9 whole crackers) 3 tablespoons granulated sugar For the Filling:
8 ounces cream cheese, softened 1 cup powdered sugar 1 teaspoon pure vanilla extract 1 container (8 ounces) Cool Whip 1 can (21 ounces) cherry pie filling
Instructions:
Microwave the butter for 30 seconds or until melted. In a medium bowl, combine melted butter, graham cracker crumbs, and sugar. Mix until evenly combined. Press the crumb mixture firmly into the bottom of a greased 8x8-inch baking dish. Set aside. In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add powdered sugar and vanilla extract, mixing until well combined and smooth. Gently fold in the Cool Whip until just incorporated, being careful not to overmix. Spread the cream cheese filling evenly over the graham cracker crust with a spoon or offset spatula. Spoon the cherry pie filling evenly over the top, spreading it gently to cover the cream cheese layer. Refrigerate for at least 2 hours before serving (overnight for best results). Store any leftovers in the refrigerator. Servings: 8-10
