Ingredients Jump to Instructions ↓

  1. 56 chocolate-covered graham cracker cookies, (about 1 pound) crushed 1 cup butter, melted 2 envelopes whipped topping mix (Dream Whip) 1 cup cold milk 1 teaspoon vanilla extract 1 package (8 ounces) cream cheese, softened 2 cans (21 ounces each ) cherry pie filling

Instructions Jump to Ingredients ↑

  1. Set aside 1/4 cup crushed cookies for topping. In a large bowl, combine remaining cookies and butter; spread into a 13-in. x 9-in. dish. Set aside. In a large bowl, combine the whipped topping mixes, milk and vanilla; beat on low speed until blended. Beat on high for 4 minutes or until thickened and stiff peaks form. Add cream cheese; beat until smooth. Spread over crust; top with pie filling. Sprinkle with reserved cookies. Cover and refrigerate for 12-24 hours before serving. Yield: 12-16 servings.


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