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for the crust:
2 and 1/2 c graham cracker crumbs
2 Tbsp granulated sugar
3/4 c melted butter
for the filling:
2 8 oz packages cream cheese softened
1 8 oz tub whipped topping I used Cool Whip
1 c powdered sugar
2 tsp vanilla extract
for the topping:
21 oz can cherry pie filling
INSTRUCTIONS
to make the crust:
Line a 13″ x 9″ pan with aluminum foil.
In a large mixing bowl, stir together cracker crumbs, sugar and melted butter.
Press into the bottom of the pan.
To prebake the crust (it makes it more sturdier): bake for 10 minutes at 375 degree F. Cool completely before adding the filling layer.
to make the filling:
In a large mixing bowl, mix cream cheese with an electric mixer until smooth.
Add vanilla and powdered sugar and mix well, about 2 minutes.
Add whipped topping in two additions, mix just until combined.
Do not overmix.
Spread the filling over the crust.
Refrigerate until set, at least 2 hours or overnight.
to serve:
Cut the dessert into squares. Top with filling just before serving.
Refrigerate leftovers.
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