Ingredients:

  • 1.5 cups (150g) graham cracker crumbs
  • 1/3 cup (75g) unsalted butter, melted
  • 2 tbsp (25g) granulated sugar
  • 8 oz (225g) cream cheese, softened
  • 1 package (85g) instant vanilla pudding mix
  • 1 cup (240ml) cold whole milk
  • 1 container (250g) whipped topping
  • 1 tsp (5ml) pure vanilla extract
  • 1 can (21 oz / 595g) cherry pie filling

Instructions:

  1. Combine graham cracker crumbs, melted butter, and sugar in a bowl. Stir until the mixture resembles wet sand.
  2. Press the mixture firmly into the bottom of a 9x13 inch pan using the bottom of a measuring cup to ensure an even, compacted layer. Place in the freezer for 10 minutes to set.
  3. In a large bowl, beat the softened cream cheese and vanilla extract until velvety and smooth.
  4. In a separate bowl, whisk the pudding mix and cold milk together for 2 minutes until thickened and glossy.
  5. Fold the pudding mixture into the cream cheese using a spatula.
  6. Gently fold in the whipped topping using a rubber spatula until no streaks remain and the mixture is light and airy.
  7. Spread the creamy filling over the chilled crust in an even layer, smoothing the top with a spatula.
  8. Spoon the cherry pie filling over the filling and spread evenly. Chill in the refrigerator for 4 hours before serving.