ingredients:
+Crust
°7 tablespoons of unsalted butter
°1 1/2 cups graham crackers (about 9 whole crackers)
°3 tablespoons of granulated sugar
+filling
°8 ounces soft cream cheese
°1 cup powdered sugar
°1 teaspoon of pure vanilla extract
°1 cold whisk, 8 oz
°1 box cherry pie filling, 21 oz
Add the butter to a medium sized bowl. Microwave for 30 seconds or until melted. Add the graham crackers and sugar and mix well until combined. Firmly tap crumb mixture into bottom of a greased 8×8 baking dish. sit aside.
filling
Add the cream cheese to a large bowl. Blend it with a mixer until the cream cheese is smooth and free of any lumps. Add powdered sugar and vanilla and mix well. Add the cold whip and mix until the cold whipped cream is combined with the cream cheese, but don’t over mix.
Spread the filling evenly over the graham cracker crust using a spoon or spatula. Spoon cherry pie filling onto top and carefully spread evenly over filling.
Chill for at least two hours before serving. I like to leave it on overnight.
Refrigerate leftovers.
Enjoy!!!