Ingredients

• 3 cups graham cracker crumbs
• 2 tablespoons brown sugar
• 7 tablespoons butter, melted
• 8 ounces of cream cheese, softened
• ¾ cup granulated sugar
• 1 teaspoon vanilla extract
• 1 (8-ounce) container of whipped topping, thawed
• 2 (21-ounce) cans of cherry pie filling

Instructions

1. In a small or medium bowl, combine the graham cracker crumbs, brown sugar, and melted butter. Stir until all crumbs are evenly coated.
2. Press the mixture firmly into the bottom of a 13x9 baking dish. Freeze for 15 minutes.
3. In a large bowl, beat cream cheese, sugar, and vanilla until smooth.
4. Mix in whipped topping on low speed until fully combined.
5. Spread mixture over crust evenly.
6. Top with cherry pie filling and spread across the surface.
7. Cover and refrigerate at least 4 hours.
8. Slice and serve.

• Cream cheese should be fully softened for a smooth filling.
• Press crust firmly so it holds together when sliced.
• Folding whipped topping helps keep it airy.

• Refrigerator: 3 days
• Freezer: up to 2 months (thaw overnight in fridge)