Cherry Cheesecake Fluff
Ingredients:
1 package (8 oz) cream cheese, softened
1/2 cup sour cream
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 can (21 oz) cherry pie filling
1 container (8 oz) Cool Whip, thawed
1 cup graham cracker crumbs
2 tablespoons butter, melted
Optional: extra graham cracker crumbs for garnish
Directions:
Prepare the Graham Crust:
In a small bowl, combine the graham cracker crumbs and melted butter. Stir until the crumbs are evenly coated.
Press the mixture into the bottom of a serving dish or individual serving cups to form a crust layer. Set aside.
Mix the Cheesecake Filling:
In a large bowl, beat the softened cream cheese until smooth using an electric mixer.
Add the sour cream, powdered sugar, and vanilla extract. Continue to beat until well combined and creamy.
Fold in Cool Whip:
Gently fold the Cool Whip into the cream cheese mixture until fully combined. Be careful not to overmix.
Assemble the Fluff:
Spoon the cheesecake filling over the prepared graham cracker crust.
Top with the cherry pie filling, spreading it evenly over the fluff.
Chill and Serve:
Refrigerate the Cherry Cheesecake Fluff for at least 1 hour to allow the flavors to meld and the texture to set.
Before serving, you can garnish with additional graham cracker crumbs if desired.