Ingredients
Equipment
Method
- Microwave the butter for about 30 seconds until fully melted.
- In a medium bowl, mix the melted butter with graham cracker crumbs and granulated sugar until it resembles wet sand.
- Transfer the mixture to a greased 8x8-inch baking dish and press it firmly into the bottom.
- Beat the softened cream cheese in a large mixing bowl until smooth and creamy.
- Add powdered sugar and vanilla extract to the cream cheese, mixing until well combined.
- Gently fold in the Cool Whip until just incorporated.
- Spread the cream filling evenly over the crust with a spoon or offset spatula.
- Spoon the cherry pie filling evenly over the cream layer.
- Chill the dessert in the fridge for at least 2 hours, or overnight for best results.
Nutrition
Calories: 210kcalCarbohydrates: 27gProtein: 2gFat: 10gSaturated Fat: 6gCholesterol: 30mgSodium: 200mgPotassium: 100mgSugar: 18gVitamin A: 8IUVitamin C: 2mgCalcium: 4mgIron: 2mg
Notes
If you don’t have Cool Whip, homemade whipped cream works wonderfully. Just beat heavy cream with a bit of sugar until you reach stiff peaks. For a dairy-free version, substitute with vegan cream cheese and coconut whipped cream. This dessert is best served chilled and can remain fresh in the fridge for up to 3 days. The crust may soften over time. You can freeze individual portions for later enjoyment. Just thaw in the fridge overnight before serving. For an added flavor boost, consider toasting the graham cracker crumbs before mixing them with butter and sugar.
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