Graham crackers: 2 cups (crushed) – for the base layer.
Unsalted butter: 1/2 cup (melted) – binds the crumbs together.
Granulated sugar: 1/4 cup – adds sweetness to the crust.
For the Filling:
Cream cheese: 16 ounces (softened) – for the creamy layer.
Powdered sugar: 1 cup – sweetens the filling.
Heavy cream: 2 cups – whipped to stiff peaks, or you can use 16 ounces of whipped topping (like Cool Whip) for convenience.
Vanilla extract: 1 teaspoon – enhances flavor.
For the Topping:
Cherry pie filling: 21 ounces (1 can) – provides the sweet cherry layer.
Instructions
Prepare the Crust:
In a medium bowl, mix the crushed graham crackers, melted butter, and granulated sugar until well combined.
Press the mixture firmly into the bottom of a 9×13 inch baking dish, creating an even layer. Chill in the refrigerator while preparing the filling to set the crust.
Make the Filling:
In a large mixing bowl, beat the softened cream cheese and powdered sugar together until smooth.
Gently fold in the whipped cream (or whipped topping) and vanilla extract until the mixture is uniform and creamy.
Layer the Filling:
Spread half of the cream cheese mixture over the chilled crust in an even layer.
Carefully spread the cherry pie filling over the cream cheese layer.
Top with the remaining cream cheese mixture, smoothing out the top.
Chill:
Cover and refrigerate the Cherry Yum Yum for at least 4 hours, or overnight, to allow the dessert to set and the flavors to meld.
Serve:
Once set, cut the Cherry Yum Yum into squares and serve chilled.
Optionally, garnish with additional whipped cream, fresh cherries, or a sprinkle of graham cracker crumbs before serving.
