Ingredients:

  • 2.5 cups Graham cracker crumbs
  • 0.5 cup Unsalted butter, melted
  • 0.33 cup Granulated sugar
  • 0.25 tsp Fine sea salt
  • 16 oz Full-fat cream cheese, softened
  • 1 cup Powdered sugar, sifted
  • 1 tsp Pure vanilla extract
  • 8 oz Whipped topping, thawed
  • 21 oz Cherry pie filling
  • 1 tsp Fresh lemon juice

Instructions:

  1. Combine the 2.5 cups of graham cracker crumbs, 0.33 cup sugar, and 0.25 tsp sea salt in a large bowl.
  2. Pour in the 0.5 cup of melted butter and stir until the mixture looks like wet sand.
  3. Press the graham mixture into a 9x13 pan using a flat bottomed cup until the base is dense and even. Note: Packing it tightly prevents the cream layer from soaking into the crumbs.
  4. Place the pan in the refrigerator for at least 20 minutes until the butter has fully solidified.
  5. Beat the 16 oz of softened cream cheese and 1 cup of sifted powdered sugar until the mixture is completely silky.
  6. Add the 1 tsp of vanilla extract and then gently fold in the 8 oz of whipped topping until no white streaks remain. Note: Folding by hand preserves the air bubbles that give the filling its lift.
  7. Spread the cream mixture over the cold crust, pushing it all the way to the edges until the crust is fully sealed.
  8. Stir 1 tsp of lemon juice into the 21 oz of cherry pie filling to brighten the color and flavor.
  9. Spoon the cherries over the cream layer gently until the surface is covered with fruit.
  10. Chill the entire dish for at least 4 hours until the center is firm and cold.