Servings: 8 people
Calories: 270kcal
Cost: $10
Equipment
- Mixing bowls
- Electric mixer or whisk
- Spatula
- 8x8-inch baking dish
- Measuring cups and spoons
Ingredients
- 7 tablespoons unsalted butter melted
- 1 cup graham cracker crumbs about 9 whole crackers
- 3 tablespoons granulated sugar
- 8 ounces cream cheese softened
- 1 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 1 container (8 ounces) Cool Whip
- 1 can (21 ounces) cherry pie filling
Instructions
- Melt the butter in the microwave for about 30 seconds until golden and fragrant.
- In a medium bowl, mix the melted butter, graham cracker crumbs, and sugar until it resembles wet sand.
- Press the mixture firmly into the bottom of a greased 8x8-inch baking dish.
- Beat the softened cream cheese in a large bowl until smooth and creamy.
- Add powdered sugar and vanilla extract, blending until silky and free of lumps.
- Gently fold in the Cool Whip until well combined.
- Spread the cream cheese layer evenly over the crust with a spatula.
- Spoon the cherry pie filling over the cream cheese layer, spreading gently.
- Chill in the fridge for at least 2 hours or overnight for best flavor.
Notes
Make sure your cream cheese is fully softened for easier mixing. Use high-quality vanilla extract for the best flavor. Grease your baking dish to prevent sticking and ensure easy slicing. For storage, keep in the refrigerator for up to 3 days or freeze without the cherry topping for up to a month.
Nutrition
Calories: 270kcal | Carbohydrates: 36g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 35mg | Sodium: 220mg | Potassium: 120mg | Fiber: 1g | Sugar: 22g | Vitamin A: 10IU | Calcium: 6mg | Iron: 4mg
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