Truly, truly a ''yummmm...yummm" dessert
in both this cherry version ~ or the alternate blueberry option!
Prep Time: 15 mins
Refrigerate to set: Minimum of 4 hrs or overnight
2 cups graham cracker crumbs
1/2 cup (1 stick) unsalted butter, melted
1/2 cup granulated sugar
1 (8 oz. pkg.) regular cream cheese, room temperature (not whipped)
1 teaspoon vanilla extract
1/2 cup confectioners' sugar, sifted
1 (16 oz. container) whipped topping, thawed (or 2, 8 oz. containers)
1 (32 oz. can ) prepared cherry pie filling (or 2, 16 oz. cans) - Blueberry is an option too!
2 tablespoons confectioners' sugar, sifted over top
Using a fork, combine crumb mixture ingredients in a medium bowl.
Press half of the crumb mixture in a glass 9x12x2" rectangle baking dish, set remaining aside.
In large bowl, add all creamy ingredients in 3 increments; switch to using a wooden spoon to fold in each addition until smooth.
Spread half of the creamy mixture on top of crumb crust. Top with pie filling. Add remaining creamy mixture in small dollops and sprinkle top with other half of crumb mixture, then press lightly to adhere.
Cover with plastic wrap and refrigerate for a minimum of 4 hours or overnight. Generously dust top of dessert with a couple of tablespoons of confectioners' sugar sifted through a fine-mesh sieve. Cut into squares, and serve. ~ Enjoy!