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Crust alternatives: Swap graham crackers for crushed digestive biscuits, vanilla wafers, or Oreo crumbs for a different flavor.
Cream cheese: Use full-fat cream cheese for a richer taste, or a reduced-fat version for a lighter option.
Whipped topping substitute: If you prefer homemade, whip 1 cup of heavy cream with 2 tablespoons of powdered sugar until stiff peaks form.

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Prepare the Crust :

In a bowl, mix graham cracker crumbs, brown sugar, and melted butter until evenly combined.

Press the mixture firmly into the bottom of a 13×9-inch baking dish.

Place in the freezer for 15 minutes to firm up while preparing the filling.

Make the Creamy Filling :

In a large mixing bowl, use an electric mixer to beat the softened cream cheese, granulated sugar, and vanilla extract until smooth.

Gently fold in the thawed whipped topping with a spatula or mix at low speed until fully incorporated.

Assemble the Dessert :

Spread the cream cheese filling evenly over the chilled crust.

Pour the cherry pie filling over the top, spreading it out evenly.

Chill & Serve :

Cover with plastic wrap and refrigerate for at least 4 hours (overnight is best for the flavors to meld).

Slice, serve, and enjoy!

For a firm crust: Press the graham cracker mixture firmly into the pan using the back of a spoon or a flat-bottomed glass to prevent crumbling when serving.
Cream cheese texture: Make sure the cream cheese is fully softened before mixing to achieve a smooth, lump-free filling.
Folding in whipped topping: Gently fold in the whipped topping instead of stirring vigorously to keep the filling light and fluffy.
Chilling time is crucial: Let the dessert chill for at least 4 hours (or overnight) to allow the layers to set properly for easy slicing.
Alternative toppings: Swap cherry pie filling with blueberry, strawberry, or mixed berry filling for variety.

Make it ahead: This dessert stores well in the fridge for up to 3 days, making it perfect for meal prep or parties.