No-Bake Cherry Yum Yum

Ingredients

• graham cracker crumbs (1 1/2 cups)
• salted butter, melted (6 tablespoons)
• block cream cheese, softened to room temp (1 (8 oz/226 grams))
• sugar, divided use (1/2 cup)
• heavy whipping cream (2 cups/1 pint)
• vanilla extract (1/2 teaspoon)
• cherry pie filling (1 can (21 oz/621 mL) )

Instructions

1. Start by crushing the graham crackers into crumbs. I put about 10 graham cracker sheets into a ziploc bag then pounded them with a heavy object (like a rolling pin or flat meat tenderizer). You need enough to make 1 1/2 cups in crumbs.
2. Set aside 2 tbsp. of the crumbs (we'll use that for the topping.)
3. In a medium bowl, combine melted butter with graham cracker crumbs.
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 1/2 cup 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.