•INGREDIENTS:
2 cups graham cracker crumbs about 16 full graham crackers finely crushed
1 stick butter melted
1 tablespoon sugar
8 ounces cream cheese softened
1 cup powdered sugar
1 20-ounce can crushed pineapple in juice drained
2 cups non-dairy whipped topping thawed
2 21-ounce cans cherry pie filling
•INSTRUCTIONS:
Combine graham cracker crumbs, sugar, and butter.
Pat into the bottom of 9×13 baking dish.
Drain the pineapple well. Using a mesh strainer and pressing lightly is helpful.
Mix cream cheese until smooth, then add powdered sugar and mix well.
Add the drained pineapple and mix until everything is incorporated.
Fold in the whipped topping, and spread the filling over the crust.
Gently pour and spread cherry pie filling over the top.
Refrigerate at least 4 hours. Serve chilled. Enjoy!
