This recipe is very quick to make. It does, however, need to freeze for 2 hours before serving.
3/4 cup graham cracker crumbs
1 carton (12-oz) frozen whipped topping, thawed
1 pkg (8-oz) fat-free cream cheese
1 pkg (8-oz) cream cheese
1/3 cup sugar
1 can (21-oz) cherry pie filling (or your favorite pie filling)
Spray a 9 x 13-inch freezer-proof pan with cooking spray. Press the graham cracker crumbs into the bottom of the pan; set aside.
In a large mixing bowl, using an electric mixer, combine the whipped topping, cream cheeses, and sugar on medium speed for 2 minutes. Spread into the pan over the crumbs. Top with the pie filling. Freeze for at least 2 hours to set. Let sit out for 10 minutes before cutting.
1 carton (12-oz) frozen whipped topping, thawed
1 pkg (8-oz) fat-free cream cheese
1 pkg (8-oz) cream cheese
1/3 cup sugar
1 can (21-oz) cherry pie filling (or your favorite pie filling)
Spray a 9 x 13-inch freezer-proof pan with cooking spray. Press the graham cracker crumbs into the bottom of the pan; set aside.
In a large mixing bowl, using an electric mixer, combine the whipped topping, cream cheeses, and sugar on medium speed for 2 minutes. Spread into the pan over the crumbs. Top with the pie filling. Freeze for at least 2 hours to set. Let sit out for 10 minutes before cutting.
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