7 tablespoons unsalted butter
1 1/2 cups graham cracker crumbs (roughly 9 full crackers)
3 tablespoons granulated sugar
Creamy Filling:

8 ounces cream cheese, at room temperature
1 cup powdered sugar
1 teaspoon pure vanilla extract
8 ounces container of cool whip

21 ounces can of cherry pie filling

Begin by melting the butter in a medium-sized bowl. Use a microwave, heating in 30-second intervals, stirring in between, until fully melted.
Introduce the graham cracker crumbs and sugar to the melted butter. Blend well.
Transfer this mixture to an 8x8 baking dish that's been lightly sprayed with non-stick spray. Press down firmly to form an even crust. Set this aside momentarily.
For the Creamy Filling:

In a spacious bowl, beat the cream cheese until it achieves a smooth and lump-free texture.
Integrate the powdered sugar and vanilla extract, mixing them in thoroughly.
Fold in the cool whip, mixing until it's combined with the cream cheese. Remember to mix gently; overbeating can make it lose its fluffy texture.
Delicately spread this filling over your prepared crust. Use a flat spatula or the back of a spoon to ensure an even layer.
For the Topping:

Scoop out the cherry pie filling and lay it over the creamy layer, spreading it out to cover the entire surface.

Place the baking dish in the refrigerator for a minimum of 2 hours. For optimal results, let it set overnight.

Store any remaining slices in the fridge.

Handy Hint from Jody:
"If you're having a hard time getting the delight out of the pan, here's a trick. Fill your sink with hot water – just enough to cover the base and a slight bit of the pan's sides. Immerse the pan briefly, ensuring it's less than a minute. This softens the crust, making it easier to release. Always ensure the water is scalding hot."

Serve and revel in every cherry-layered bite! 🍒