betaxen

Cherry Yum Yum

Ingredients:

For the Crust:

• 2 cups graham cracker crumbs

• 1/2 cup unsalted butter, melted

• 1/4 cup granulated sugar

For the Cream Filling:

• 8 ounces cream cheese, softened

• 1 cup powdered sugar

• 1 teaspoon vanilla extract

• 1 (8-ounce) container whipped topping, thawed

• 1 tablespoon fresh lemon juice

For the Topping:

• 1 (21-ounce) can cherry pie filling

• 1/2 cup whipped topping, for garnish (optional)

• Fresh cherries, for garnish (optional)

Directions:

1. In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar until evenly moistened.

2. Press the crumb mixture firmly into the bottom of a 9x9-inch baking dish, reserving about 1/4 cup for the topping if desired.

3. Refrigerate the crust while preparing the filling.

4. In a large mixing bowl, beat the cream cheese until smooth and fluffy.

5. Add the powdered sugar, vanilla extract, and lemon juice, then beat until fully incorporated.

6. Gently fold in the whipped topping until light and creamy.

7. Spread the cream cheese mixture evenly over the chilled crust.

8. Carefully spoon the cherry pie filling over the cream layer.

9. Sprinkle the reserved graham cracker crumbs over the top if desired.

10. Refrigerate for at least 4 hours, or overnight, before slicing and serving.

11. Garnish with whipped topping and fresh cherries before serving if desired.