To start, I combine the graham cracker crumbs, melted butter, and granulated sugar in a mixing bowl. Stir until the crumbs are well-coated, creating a texture that holds together when pressed. Then, I press the mixture evenly into the bottom of a 9x13-inch dish. Pressing firmly is key here, as it ensures the crust doesn’t crumble when sliced. Once the crust is ready, I pop it into the fridge to set while I prepare the filling.

For the creamy layer, I start by beating the softened cream cheese until smooth. I remember the first time I made this dessert, I hadn’t softened the cream cheese enough, and I ended up with lumps in the filling! So now, I make sure to let it sit at room temperature for a good 30 minutes before using. After beating the cream cheese, I add the powdered sugar and vanilla extract, mixing until well combined.

Next comes the whipped cream. I pour the cold heavy whipping cream into a separate bowl and beat it until soft peaks form. Then, I gently fold the whipped cream into the cream cheese mixture. Folding instead of mixing helps keep the filling light and fluffy, which is exactly what makes this dessert so delightful.

Once the filling is ready, I spread it evenly over the graham cracker crust. Sometimes, I’ll let my grandkids help with this step, as they love using the spatula to smooth it out. It’s these little moments that make cooking with family so special.

After the filling is spread, it’s time for the crowning glory—the cherry pie filling. I spoon the cherry pie filling over the cream cheese layer, spreading it carefully to create an even layer of beautiful, shiny cherries. There’s something so satisfying about seeing the bright red cherries against the creamy layer beneath.

Now comes the hardest part: waiting. I cover the dish and refrigerate it for at least 2 hours, though overnight is even better. The longer it chills, the more the layers set, making it easier to slice and serve.