Makes 8 servings
Here’s what you will need:
1 1/4 cups graham cracker crumbs
3 tablespoons sugar
Pinch of salt
1/3 cup unsalted butter, melted
1 bag Dream Whip (There are 2 bags in a box; you just need one.)
1/2 cup milk
1 teaspoon vanilla
1 (8 ounces) block cream cheese, softened
1 cup confectioners’ sugar
2 (21 ounces) cans cherry pie filling (you may have a bit left over)
Begin by preheating your oven to 350 degrees F.
In a large bowl, combine the graham cracker crumbs, sugar, salt, and melted butter. Mix until combined. Divide the graham cracker mixture evenly into 8 wide-mouth mason jars (about 1/4 cup in each jar). Use your fingers to press the crust into the bottom of each jar.
Place the jars onto a baking sheet and bake about 10 minutes. Allow the jars to cool completely.
While your jars cool, prepare the cream layer. In the bowl of an electric mixer with the whisk attachment, add one bag of Dream Whip. Then add milk and vanilla. Stir to combine. Then mix on high for about 4 minutes.
Next, add the cream cheese and confectioners’ sugar. Mix until silky, shiny, and smooth. Place in the refrigerator to chill while your jars continue to cool.
Once everything is chilled, evenly divide the Dream Whip mixture among the jars. (I found it easiest to add the mixture to a large piping bag and pipe it onto the graham cracker crust in each jar.)
Finally, top with the cherry pie filling. Cover with the mason jar lids or plastic wrap and refrigerate the jars until you’re ready to serve the dessert.