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





INSTRUCT CRUST Put the butter in a medium bowl. Microwave for 30 seconds or until melted. Add the graham cracker crumbs and sugar and mix well. Pat the crumb mixture vigorously on the bottom of the sprayed 8x8 pan. Set aside. Filling Put cream cheese in a large bowl. Blend with a mixer until the cream cheese is smooth and free of lumps. Add the powdered sugar and vanilla extract and mix well. Add the cool whip and mix until the cool whip and cream cheese are combined, but don't over mix. Use a spoon or spatula to spread the filling evenly over the graham cracker crust. Spoon the cherry pie filling on top and carefully spread the filling evenly. Refrigerate for at least 2 hours before serving.

Enjoy!!