16ounces1 large container Cool Whip or 4 cups of homemade sweetened whipped cream. (4 cups whipped)
1large can cherry pie fillingor about 2 cups homemade
Start by making the crust. Stir together the melted butter, graham cracker crumbs, and sugar. Press into the bottom of a 9 x 13 baking dish. Refrigerate while you make the filling.
In a large bowl, beat together the powdered sugar, cream cheese, milk and vanilla until smooth. Gently fold in the Cool Whip or whipped cream. Carefully spread on top of the crust, being careful not to break it.
Chill for at least 6 hours or up to several days before serving. Before serving, top with the cherry pie filling. Store in the refrigerator. Best eaten within a few days.
If you make this recipe, leave me a rating and let me know how it went in the comments below.