Ingredients:

  • {'value': 200, 'unitCode': 'g'}cups Graham cracker crumbs
  • {'value': 113, 'unitCode': 'g'}cup Unsalted butter, melted
  • Light brown sugar
  • Sea salt
  • {'value': 450, 'unitCode': 'g'}oz Low-fat cream cheese, softened to room temperature
  • {'value': 60, 'unitCode': 'g'}cup Powdered sugar, sifted
  • Pure vanilla bean paste or extract
  • {'value': 225, 'unitCode': 'g'}oz Light whipped topping (such as Cool Whip)
  • {'value': 600, 'unitCode': 'g'}oz No-sugar-added cherry pie filling, chilled
  • Lemon juice

Instructions:

  1. Combine graham cracker crumbs, melted butter, brown sugar, and sea salt in a bowl until the mixture resembles wet sand. Reserve 1/4 cup for garnish.
  2. Press the remaining crumb mixture firmly into the bottom of a 9x13-inch glass baking dish. Freeze for 10 minutes to set the fat-based moisture barrier.
  3. Using an electric mixer, beat the softened low-fat cream cheese and powdered sugar until smooth and glossy.
  4. Gently fold in the vanilla and light whipped topping using a rubber spatula in a circular motion to maintain aeration.
  5. Spread the cream cheese mixture evenly over the chilled crust. In a separate bowl, stir lemon juice into the cherry pie filling to brighten the flavor.
  6. Spoon the cherry topping over the cream layer, spreading to the edges. Sprinkle with reserved crumbs and chill for at least 4 hours before serving.