Instructions / Directions
- Crush graham crackers into fine crumbs using a rolling pin or meat tenderizer inside a zip-top bag. Measure out 1 1/2 cups of crumbs. Set aside 2 tablespoons for topping.
- In a medium bowl, mix melted butter with the remaining graham cracker crumbs. Press evenly into the bottom of a 9×9-inch baking dish to form a flat crust.
- In a stand mixer or using a hand mixer, beat the softened cream cheese with 1/2 cup sugar until smooth and creamy. Set aside.
- In another bowl, whip the heavy cream with 3 tablespoons sugar and 1/2 teaspoon vanilla extract until stiff peaks form. (Alternatively, use COOL WHIP for convenience.)
- Gently fold the whipped cream into the cream cheese mixture by hand until fully combined.
- Spread half of the cream cheese whipped cream mixture evenly over the graham cracker crust.
- Evenly layer the cherry pie filling over the cream cheese layer.
- Spread the remaining cream cheese whipped cream mixture on top, smoothing it out. Sprinkle the reserved graham cracker crumbs over the top.
- Refrigerate for at least 2 hours, or overnight, to allow layers to set before slicing and serving.
Recipe Details
- Prep Time: 20 mins
- Chill Time: 2–4 hours (or overnight)
- Total Time: 2 hr 20 mins
- Servings: 9–12
- Difficulty: Easy
Variations & Substitutions
- Swap cherry pie filling for blueberry, raspberry, or strawberry pie filling.
- Use chocolate graham crackers or add a layer of chocolate ganache for a twist.
- Substitute regular sugar with a sugar-free alternative for a lighter version.
- Add crushed nuts on top for extra crunch.
Serving Suggestions
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