- 2 cups graham cracker crumbs
- 1/2 cup melted butter
- 1/4 cup granulated sugar
- 1 (8-ounce) package cream cheese, room temperature
- 1 cup powdered sugar
- 1 (8-ounce) tub whipped topping, thawed
- 1 (21-ounce) can cherry pie filling
Preheat oven to 350 degrees F.
To make the crust, mix the graham cracker crumbs, melted butter, and granulated sugar together with a fork.
Press the mixture evenly into a greased 11x7-inch baking dish.
Bake for 5-8 minutes, until the edges are slightly brown.*
Remove the crust from the oven and allow to cool while you prepare the filling.
To make the filling, beat the cream cheese and powdered sugar with an electric mixer in a large bowl until light and fluffy.
Fold in the whipped topping until smooth, then pour the mixture onto the cooled graham cracker crust and gently spread it out.
Spoon the pie filling over the creamy mixture and spread it out evenly.
Refrigerate at least 4 hours or overnight--the longer, the better!
*You can skip this step if necessary, but know that your crust will be quite crumbly!