𝙉𝙤 𝙗𝙖𝙠𝙞𝙣𝙜 𝘾𝙝𝙚𝙧𝙧𝙮



• 1 cup 1⁄2 cracking crumb graham
• 6 tbsp melted salted butter
• 8 ounces of cream cheese, tender to room temperature.
• 1⁄2 cup of sugar
• 2 cups (1 liter) heavy whipping cream
• 3 tbsp sugar
• 1⁄2 teaspoon vanilla extract
• 21 ounces cherry pie filler box


Start crushing Graham's crackers into crumbs. I put about 10 graham cracker leaves in a ziploc bag and then hit them with a heavy body (such as a wrapped pin or a flat meat restaurant). You need enough to make 1 1⁄2 cups in crumbs.
Set aside 2 tablespoons of crumbs (we will use them for the top.) In a medium bowl, mix the melted butter with Graham cracker crumbs.
Spread the rest of the crumbs in a 9 × 9 "baking dish. Push your hands down to make a flat layer.
Next, combine the cream cheese with a 1⁄2 cup of sugar. This is easier if you use a portable electric mixer or mixer. Put that bowl aside.
In a separate bowl (to make the whipped cream), mix the heavy whisk cream and 3 tablespoons of sugar and vanilla extract. Using an electric stand or mixer, whisk until solid peaks form. You can skip this if you use COOL WHIP. This will take a minute or two in a high-speed setting.
Combine the cream cheese mixture with the hand-whipped cream until well blended.
Spread half the cream cheese/whipped cream mixture evenly over the crust.
Spread the cherry pie filling evenly over the whipped cream layer. Finally, top with the remaining cream cheese/whipped cream mixture. Spread evenly. Top with Graham cracker crumbs reserved.
Place in the fridge for a few hours (or overnight) before cutting and serving.

Enjoy !