Ingredients
- 2 cups graham cracker crumbs (about 2 sleeves)
- 1 1/2 cups pecans, finely chopped
- 1 cup (2 sticks) butter, melted
- 2 (8 oz) packages cream cheese, at room temperature
- 1 teaspoon vanilla extract
- 4 cups powdered sugar
- 1 (8 oz) container frozen whipped topping, thawed
- 42 oz cherry pie filling
Preparation
- Combine graham crackers crumbs and pecans in a large bowl, and stir in melted butter until mixture resembles damp sand.
- Press mixture firmly into the bottom of a 9×13-inch baking dish, using the bottom of a glass or measuring cup to press mixture in. Place in freezer while you make the filling.
- In a large bowl, beat the cream cheese until smooth, then beat in the vanilla extract and powdered sugar until smooth.
- Gently fold in whipped topping, then spread mixture over chilled crust.
- Spread cherry pie filling evenly over the top and chill until ready to serve, at least 2 hours. Enjoy!
