A rich and creamy layered dessert with a graham cracker crust, whipped cream cheese center, and cherry topping. No baking required.

Scale

7 tablespoons unsalted butter

1 ½ cups graham cracker crumbs

3 tablespoons granulated sugar

8 ounces cream cheese, softened

1 cup powdered sugar

1 teaspoon vanilla extract

8 ounces Cool Whip, thawed

21 ounces cherry pie filling

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1. Melt butter and combine with graham crumbs and sugar. Press into a greased 8×8 dish.

2. Beat cream cheese until smooth. Add powdered sugar and vanilla. Mix well.

3. Fold in Cool Whip gently to keep the filling light.

4. Spread cream layer over crust evenly.

5. Top with cherry pie filling, spreading carefully.

6. Refrigerate at least 2 hours before slicing and serving.

Substitute cherry with blueberry or lemon topping.

Use homemade whipped cream instead of Cool Whip if desired.

Chill overnight for best flavor and sliceability.