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Truly, truly a ''yummmm...yummm" dessert
in both this cherry version ~ or the alternate blueberry option!
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Servings: (12)
Prep Time: 15 mins
Refrigerate to set: Minimum of 4 hrs or overnight
INGREDIENTS
Crumb mixture:
2 cups graham cracker crumbs
1/2 cup (1 stick) unsalted butter, melted
1/2 cup granulated sugar
Creamy mixture:
1 (8 oz. pkg.) regular cream cheese, room temperature (not
whipped)
1 teaspoon vanilla extract
1/2 cup confectioners' sugar, sifted
1 (16 oz. container) whipped topping, thawed (or 2, 8 oz.
containers)
Filling:
1 (32 oz. can ) prepared cherry pie filling (or 2, 16 oz.
cans) - Blueberry is an option too!
Garnish:
2 tablespoons confectioners' sugar, sifted over top
METHOD
Using a fork, combine crumb mixture ingredients in a medium
bowl.
Press half of the
crumb mixture in a glass 9x12x2" rectangle baking dish, set remaining
aside.
In large bowl, add all creamy ingredients in 3 increments;
switch to using a wooden spoon to fold in each addition until smooth.
Spread half of the creamy mixture on top of crumb crust. Top
with pie filling. Add remaining creamy mixture in small dollops and sprinkle
top with other half of crumb mixture, then press lightly to adhere.
Cover with plastic wrap and refrigerate for a minimum of 4
hours or overnight. Generously dust top of dessert with a couple of tablespoons
of confectioners' sugar sifted through a fine-mesh sieve. Cut into squares, and
serve. ~ Enjoy!
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