Make the crust: In a bowl, mix graham cracker crumbs, sugar, and melted butter until well combined. Press firmly into the bottom of an 8×8-inch or 9×9-inch dish. Chill in the fridge while preparing the filling.
Make the creamy filling: In a large bowl, beat the cream cheese until smooth. Add powdered sugar and vanilla; mix well. Fold in the whipped topping gently until fluffy and well combined.
Assemble: Spread the creamy mixture evenly over the chilled crust. Spoon the cherry pie filling evenly on top.
Chill: Cover and refrigerate for at least 2–4 hours (overnight is best!) to let it set.
Serve: Slice into squares and enjoy the creamy, fruity, crunchy layers in every bite!
💡 Tips
You can substitute crushed vanilla wafers or digestive biscuits for the crust.
Try with other pie fillings like blueberry, strawberry, or peach for fun variations!
For extra flavor, add a splash of lemon juice to the cream cheese layer.
Would you like me to share a baked version of Cherry Delight next — one with a cheesecake-style base?
