01 -
Pop the whole thing in the fridge for at least two hours so the layers can firm up and the flavors mix together.
02 -
Scatter the rest of your buttery graham mixture over the cherry layer for an extra bit of crunch on top.
03 -
Spread the cherry pie filling gently over the cream cheese part, making sure it's all covered.
04 -
Scoop your creamy mix over the bottom crumbs and smooth it out nice and even.
05 -
Put half your graham mixture on the bottom of your dish and press it down to make the base.
06 -
Using a spatula, gently mix in the whipped topping with the cream cheese mixture till it all looks even and fluffy.
07 -
Pour in the vanilla and icing sugar, then keep mixing until everything comes together and looks smooth.
08 -
Grab a big bowl and use your electric mixer to whip the softened cream cheese till it's totally smooth.
09 -
Once the buttery graham mix is ready, just put it aside while you move on to the creamy filling.
10 -
Toss crushed graham crackers, melted butter, and sugar into a bowl and stir until it clumps together like damp sand.