Directions: |
Directions: 1. Start by crushing the graham crackers into crumbs. I put about 10 graham cracker sheets into a Ziploc bag then pound them with a heavy object (like a rolling pin or flat meat tenderizer). You need enough to make 1½ c. in crumbs. 2. In a medium bowl, combine melted butter with graham cracker crumbs. 3. Set aside 2 tbsp. of the crumbs (we'll use that for the topping). 4. Spread the rest of the crumbs into a 9X9 baking dish. Push down with your hands to make a flat layer. 5. Next, combine softened cream cheese with ½ c. sugar. This is easiest if you use a stand mixer or a handheld electric mixer. Set this bowl aside. 6. In a separate bowl (to make the whipped cream), combine the heavy whipping cream, 3 tbsp. sugar and vanilla extract. Using a stand or electric mixer, whip it until stiff peaks form. You can skip this if you are using COOL WHIP. This will take a minute or two on a high speed setting. 7. Combine the cream cheese mixture with the whipped cream, by hand, until combined well. 8. Spread half of the cream cheese/whipped cream mixture evenly over crust. 9. Evenly spread the cherry pie filling over the whipped cream layer. Finally, top with the remaining cream cheese/whipped cream mixture. Spread evenly. Top with reserved graham cracker crumbs. 10. Refrigerate for a couple hours (or overnight) before slicing and serving.
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