Ingredients
Equipment
Method
- Crush graham crackers into fine crumbs (about 10 sheets in a zip-top bag with a rolling pin or meat tenderizer) until you have 1 1/2 cups crumbs.
- Set aside 2 tablespoons of crumbs for topping. Mix the rest with melted butter until fully coated.
- Press the mixture firmly into a 9×9-inch baking dish to form an even crust.
- In a mixing bowl, beat cream cheese with 1/2 cup sugar until smooth. Set aside.
- In another bowl, whip heavy cream with 3 tablespoons sugar and vanilla until stiff peaks form (skip if using Cool Whip).
- Gently fold the whipped cream into the cream cheese mixture until well combined.
- Spread half of the cream mixture over the crust.
- Evenly spread cherry pie filling over the cream layer.
- Top with the remaining cream mixture and smooth out evenly.
- Sprinkle reserved crumbs on top. Chill for at least 2 hours or overnight before slicing.
Nutrition
Notes
For a quicker version, substitute the heavy cream, sugar, and vanilla with 8 oz Cool Whip. Store leftovers covered in the fridge for up to 3 days, or freeze for up to 3 months. For a flavor twist, try adding orange zest to the cherries or mixing in blueberries for a mixed-berry topping.