For the Crust:
Unsalted Butter: 7 tablespoons, melted
Graham Cracker Crumbs: 1 1/2 cups (from about 9 whole crackers)
Granulated Sugar: 3 tablespoons
For the Filling:
Cream Cheese: 8 ounces, softened
Powdered Sugar: 1 cup
Pure Vanilla Extract: 1 teaspoon
Cool Whip: 8 ounces (1 container)
Cherry Pie Filling: 21 ounces (1 can)
Preparing the Crust:
Begin by melting the butter in a medium-sized bowl. You can use a microwave, setting it for about 30 seconds or until the butter is completely melted.
Stir in the graham cracker crumbs and granulated sugar. Ensure it’s mixed well.
Transfer this mixture into an 8 x 8 baking dish that has been lightly sprayed or greased. Press down the mixture firmly to create an even base. Keep this aside.
Creating the Filling:
Take a larger bowl and place your softened cream cheese inside. With the help of a mixer, blend until the texture becomes smooth without any lumps.
Gradually add the powdered sugar and vanilla extract. Blend well.
Introduce the Cool Whip into this mixture. Mix it in just enough so that the Cool Whip integrates with the cream cheese. Be careful not to overmix.
Gently spread this creamy blend over the crust you prepared earlier. You can use either a spoon or an offset spatula for an even spread.
Layering the Cherry Topping:
Tenderly spoon out the cherry pie filling and lay it over the creamy layer. Aim for a uniform spread across the surface.
Chilling the Dessert:
Once assembled, transfer the baking dish to the refrigerator. Let it chill for a minimum of 2 hours. This allows the dessert to set and the flavors to blend.