Step-by-Step Instructions
Preparing the Crust
1. In a medium bowl, combine the graham cracker crumbs and granulated sugar.
2. Pour the melted butter over the crumb mixture and stir until the texture resembles wet sand and the crumbs are thoroughly coated.
3. Transfer the mixture to your 9×13 inch dish. Press it down firmly and evenly into the bottom of the pan to create a compact base.
4. Place the crust in the refrigerator for at least 15 minutes to set while you prepare the filling.
Creating the Creamy Filling
1. In a large bowl, use an electric mixer to beat the softened cream cheese on medium speed until it is completely smooth and lump-free.
2. Gradually add the sifted powdered sugar and vanilla extract, beating until the mixture is fully combined and creamy.
3. Using a spatula, gently fold in the thawed whipped topping (or freshly whipped cream) until no white streaks remain. Be careful not to overmix and deflate the airiness.
4. Retrieve the chilled crust from the refrigerator. Spread the creamy filling evenly over the crust, ensuring it reaches all edges.
Assembling and Setting
1. Give the can of cherry pie filling a gentle stir. If using, mix in the lemon juice.
2. Carefully spoon the cherry topping over the entire surface of the creamy layer. Spread it gently with the back of a spoon to create an even, beautiful red layer.
3. Cover the pan with plastic wrap and refrigerate for at least 4 hours, but ideally overnight. This crucial step allows the flavors to meld and the dessert to firm up perfectly for clean slicing.
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