Crust Ingredients:

7 tbsp. of unsalted butter.

Approximately 1 1/2 cups of graham cracker crumbs (equivalent to around 9 whole crackers).

Three tablespoons of granulated sugar.

Filling Ingredients:

8 ounces of softened cream cheese.

One cup of powdered sugar.

One teaspoon of natural vanilla extract.

One container of Cool Whip (8 ounces).

One can cherry pie filling (about 21 ounces).


Step 1

To start, in a medium bowl, microwave the butter for 30 seconds until melted, then stir in the graham cracker crumbs and sugar until thoroughly combined.

Step 2

Then, press the crumb mixture firmly into the bottom of a greased 8 x 8 baking dish and set it aside.

For the filling:

Place the cream cheese in a large bowl and use a mixer to blend it until it’s smooth and free of any lumps.

Step 3

After that, mix in the powdered sugar and vanilla until well combined, then gently fold in the Cool Whip until the mixture is just combined, being careful not to overmix.

Step 4

Evenly spread the prepared filling over the graham cracker crust using a spoon or an offset spatula, and then spoon the cherry pie filling over the top, carefully spreading it evenly over the filling.

Step 5

Finally, refrigerate for a minimum of 2 hours before serving, but for best results, I prefer to let it chill overnight. Remember to refrigerate any leftovers.


– Chill for at least 2 hours for the best flavor.

– Serve chilled for a refreshing taste.

– Experiment with different pie fillings.


– Add chocolate for a cocoa twist.

– Mix fruit fillings for variety.

– Serve in individual portions for elegance.

Enjoy it!!