- Crust: In a bowl, mix melted butter, graham crumbs, and sugar. Press firmly into a lightly greased 8×8-inch dish. Set aside.
- Filling: Beat cream cheese until smooth. Add powdered sugar and vanilla; beat until lump-free. Fold in whipped topping just until combined.
- Assemble: Spread filling evenly over crust. Spoon cherry pie filling on top; spread gently to the edges.
- Chill & serve: Refrigerate at least 2 hours (overnight preferred). Slice and serve cold. Store covered in the refrigerator.
Tips & Variations
- Clean slices: Dip the pan bottom in very hot water for ~30–60 seconds, then cut with a hot knife—wiping between cuts.
- Pan size: Double the recipe for a 9×13-inch pan (great for potlucks).
- Swap the fruit: Try blueberry, strawberry, or mixed-berry pie filling.
- From scratch topping: Use your favorite homemade cherry pie filling if you prefer.
Storage: Keep covered and refrigerated up to 4 days. Not ideal for freezing (the topping can weep).
