Ingredients
The following ingredients have 9 Servings
- 1 1/4 cups graham cracker crumbs* ((10 full graham cracker sheets))
- 1/3 cup butter (melted)
- 1/4 cup sugar ((I use slightly less than 1/4 cup))
- 1 (8 ounce) package cream cheese (softened)
- 1 (8 ounce) container Cool Whip (thawed)
- 3/4 cup confectioners' sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon pure vanilla extract
- 1 (21 ounce) can cherry pie filling ((or other favorite pie filling))
Instruction
- Combine all crust ingredients and firmly press with fingers into a 9x9-inch pan or 9-inch pie dish.
- Using a stand or hand-held electric mixer, whip softened cream cheese until fluffy. Stir in the Cool Whip, confectioners' sugar, lemon juice and vanilla with the cream cheese until smooth.
- Spread cream cheese mixture over graham cracker crust.
- Pour cherry pie filling over cream cheese mixture and spread in an even layer. Refrigerate until firm, at least 1 hour or overnight. I chill mine overnight for best results. The longer this dessert is refrigerated, the better it will set up.
- Cut into squares and serve!
