classic cherry delight
INGREDIENTS
CRUST
7 tablespoons unsalted butter
1 1/2 cups graham cracker crumbs (about 9 whole crackers)
3 tablespoons granulated sugar
FILLING
8 ounces cream cheese, softened
1 cup powdered sugar
1 teaspoon pure vanilla extract
1 container cool whip, 8 ounces
1 can cherry pie filling, 21 ounces
INSTRUCTIONS
CRUST
Add the butter to a medium bowl. Microwave for 30 seconds or until melted. Add the graham cracker crumbs and sugar and mix well to combine. Pat the crumb mixture firmly into the bottom of a sprayed 8 x 8 baking dish. Set aside.
TOPPING Place
cream cheese in a large bowl. Beat with mixer until cheese is smooth and free of lumps. Add powdered sugar and vanilla and mix well. Add the fresh whipping cream and mix until the fresh whipping cream and cream cheese are combined, but don’t mix too much.
Using a spoon or flat spatula, spread the filling evenly over the bottom of the graham cracker.Top with the cherry pie filling and carefully spread evenly over the filling.
Refrigerate at least 2 hours before serving. I like to leave it overnight.
Store leftovers in the fridge.
Have fun!
