Ingredients
Scale
- 3 cups graham cracker crumbs
- 2 tablespoons brown sugar
- 7 tablespoons butter, melted
- 8 ounces cream cheese, softened
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 (8-ounce) container whipped topping, thawed
- 2 (21-ounce) cans cherry pie filling
Instructions
- Mix graham cracker crumbs, brown sugar, and melted butter until crumbs are evenly coated.
- Press mixture into the bottom of a 13×9 pan. Freeze for 15 minutes.
- In a large bowl, beat cream cheese, sugar, and vanilla until smooth.
- Fold in whipped topping at low speed until combined.
- Spread cream cheese mixture over crust evenly.
- Pour cherry pie filling on top.
- Cover with plastic wrap and refrigerate at least 4 hours before serving.
Notes
- Ensure cream cheese is smooth and lump-free.
- Press crumbs firmly into the pan to prevent crumbling.
- Fold in whipped topping gently to avoid deflating it.
- Refrigerate up to 3 days or freeze up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
- Diet: Vegetarian