8 ounces of room temperature cream cheese
1 cup of confectioners’ sugar
1 teaspoon of organic vanilla extract
8 ounces of whipped topping
21 ounces of cherry pie filling
Instructions:
Building the Base:
Start off by melting 1/2 cup plus 1 tablespoon of unsalted butter in a medium bowl. This can be easily done in a microwave, around 30 seconds should do it. The melted butter acts as a binding glue for our base, providing a sturdy and crispy texture.
Once the butter is melted, stir in the crushed graham crackers and white sugar until thoroughly combined. This forms your crispy base, offering a delightful contrast to the creamy filling.
Transfer this mixture to a pre-greased 8×8 baking dish, pressing it firmly to form an even layer. Set it aside to cool, allowing the base to firm up. No need to bake, it’s going to hold up perfectly!
Whipping up the Filling:
In a large mixing bowl, whip the room temperature cream cheese until it becomes smooth, creamy, and free of lumps. This cream cheese forms the soul of our dessert, bestowing a creamy, melt-in-the-mouth sensation.
Now, blend in the confectioners’ sugar and vanilla extract with the cream cheese until well combined. This duo imparts a mild, enduring sweetness and a fragrant hint of vanilla that tingles your taste buds.
Fold in the whipped topping gently. Don’t overbeat, just ensure everything blends well.
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