One-tspn pure vanilla extract
8 ounces or 1 cup of whipped cream
One can (21 ounces) of cherry pie filling
Guidelines:
Getting Ready for the Graham Cracker Skin:
Melt the butter. Melt the seven tablespoons unsalted butter in a small saucepan over low heat. Watch it closely to prevent burning.
Graham crackers should be crushed by placing them in a food processor and pulsing them until they become fine crumbs. If you don’t have a food processor, smash the crackers with a rolling pin inside a zip-top bag.
Mix and Press: Place the melted butter, granulated sugar, and graham cracker crumbs in a medium-sized mixing basin. Stir until a wet sand-like consistency is achieved. Press the mixture evenly over the bottom and up the sides of a pie dish or tart pan after transferring it there. This creates your “skin” or crust.
Chill:
To help the crust solidify, place the pie plate in the refrigerator for about fifteen minutes.
Setting Up the Cream Cheese Garnish:
Cream Cheese Should be beaten until smooth and creamy in a large mixing dish when it has softened.
Add Sugar and Vanilla: Beat the cream cheese until the powdered sugar is incorporated gradually. Blend until well blended. Add the pure vanilla essence and stir.
