Ingredients
Base
- 7 tablespoons unsalted butter
- 1 1/2 cups crushed graham crackers (about 9 whole crackers)
- 3 tablespoons granulated sugar
Filling
- 225g cream cheese, at room temperature
- 1 cup confectioners’ sugar
- 1 teaspoon pure vanilla extract
- 1 jar of chilled whipped cream, 225g
- 1 tin cherry pie filling, 600g
Preparation
Base
Place the butter in a medium bowl. Microwave for 30 seconds or until melted. Add the crushed Graham crackers and sugar and mix well to combine. Firmly press the bran mixture into the bottom of a greased 20x20cm baking dish. Set aside.
Filling
Place the cream cheese in a large bowl. Beat with an electric mixer until the cream cheese is soft and lump-free. Add the powdered sugar and vanilla and mix well. Stir in the chilled whipped cream and whisk until the whipped cream and cream cheese combine, but do not overmix.
Spread the filling evenly over the Graham cracker base, using a spoon or angled spatula. Place the cherry pie filling on top and carefully spread evenly over the filling.
Chill for at least 2 hours before serving. I prefer to leave it overnight.
Store leftovers in the refrigerator.
Enjoy!