Make the crust.

Mix your crushed graham crackers with melted butter and sugar until it looks like wet sand that actually smells amazing. Press it firmly into the bottom of your pan. Use the back of a spoon and really commit—this is your foundation.

Chill the crust.

Pop it into the fridge for a bit so it can firm up. This step matters more than people think. A solid crust = clean slices later.

Whip the cream cheese layer.

Beat the softened cream cheese with powdered sugar until it’s smooth and fluffy. No lumps allowed. Then gently fold in the whipped topping until the mixture looks cloud-level dreamy.

Spread it out.

Spoon the creamy mixture over the chilled crust and spread it evenly. Take your time here—uneven layers are a personal attack on dessert aesthetics.

Add the cherry topping.

Spoon the cherry pie filling over the cream layer and gently spread it out. Try not to mix layers. This isn’t abstract art.

Chill again.

Refrigerate until fully set. This is the hardest step because waiting is rude, but trust me—it’s worth it.