Ingredients
Crust:
1 ½ cups graham cracker crumbs (or digestive biscuits, crushed)
⅓ cup melted butter
2 tbsp sugar
Filling:
16 oz (450 g) cream cheese, softened
1 cup powdered sugar
1 tsp vanilla extract
1 cup heavy whipping cream (or 8 oz whipped topping like Cool Whip)
Topping:
1 can (21 oz / 600 g) cherry pie filling
Instructions
- Make the crust:
In a bowl, combine graham cracker crumbs, melted butter, and sugar.
Press the mixture firmly into the bottom of a 9-inch pie dish or springform pan.
Chill in the refrigerator while preparing the filling.
- Prepare the filling:
Beat the softened cream cheese until smooth and creamy.
Add powdered sugar and vanilla extract; mix well.
In another bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture.
- Assemble:
Spread the cream cheese filling evenly over the chilled crust.
Top with cherry pie filling.
- Chill:
Refrigerate for at least 4 hours (or overnight) before serving to set.
0 comments:
Post a Comment