Ingredients

For the Crust:

• 1 1/4 cups graham cracker crumbs (about 10 full sheets)*
• 1/3 cup butter, melted
• Slightly less than 1/4 cup sugar

For the Filling:

• 1 (8 oz) package cream cheese, softened
• 1 (8 oz) tub Cool Whip, thawed
• 3/4 cup powdered sugar
• 2 tablespoons fresh lemon juice
• 1 teaspoon pure vanilla extract

For the Topping:

• 1 (21 oz) can cherry pie filling (or any favorite fruit pie filling)

Instructions

1. Prepare the Crust:
   • In a bowl, combine graham cracker crumbs, melted butter, and sugar.
   • Press the mixture firmly into the bottom of a 9×9-inch pan (or a 9-inch pie dish) to form an even crust.
2. Make the Filling:
   • Using a hand or stand mixer, beat softened cream cheese until smooth and fluffy.
   • Add Cool Whip, powdered sugar, lemon juice, and vanilla extract.
   • Mix until fully combined and smooth.
3. Assemble:
   • Spread the cream cheese filling evenly over the crust.
   • Top with cherry pie filling, spreading it gently into an even layer.
4. Chill:
   • Refrigerate for at least 1 hour, or overnight for best results.
   • The longer it chills, the better it sets.
5. Serve:
   • Slice into squares and enjoy!

Tips & Variations

• Graham Cracker Crumbs: You can buy pre-made crumbs or pulse about 10 graham cracker sheets in a food processor to make your own.
• Crust Option: A store-bought 9-inch graham cracker crust works too. Want a twist? Try an Oreo crust!
• Make-Ahead: Can be made up to 2 days in advance. For best texture, add cherry topping just before serving if making ahead.
• Storage: Cover and refrigerate leftovers for up to 5 days.

Nutrition