CRUST
7 tablespoons unsalted butter
1 1/2 cups graham cracker crumbs (about 9 whole crackers)
3 tablespoons granulated sugar
FILLING
8 ounces cream cheese, softened
1 cup powdered sugar
1 teaspoon pure vanilla extract
1 container cool whip, 8 ounces
1 can cherry pie filling, 21 ounces
In a medium bowl, melt the butter in the microwave for about 30 seconds. Add the graham cracker crumbs and sugar, mixing well. Firmly pat the crumb mixture into the bottom of a greased 8 x 8 baking dish. Set aside.
FILLING: In a large bowl, beat the cream cheese until smooth. Add the powdered sugar and vanilla, mixing well. Fold in the cool whip until combined but avoid overmixing.
Spread the filling evenly over the graham cracker crust using a spoon or offset spatula. Spoon the cherry pie filling over the top and carefully spread it evenly over the filling.
Refrigerate for at least 2 hours before serving, preferably overnight.
Refrigerate any leftovers.
NOTES:
For easier removal, place the pan in hot water for under a minute, ensuring the bottom and sides are covered. This will help release the crust and facilitate clean cutting. Make sure the water is very hot.
