Step 1: Prepare the Crust

Preheat your oven to 350°F (177ºC). Then, prepare a 9×13-inch baking dish by spraying it with nonstick cooking spray. This will help prevent the dessert from sticking to the pan.

In a large bowl, combine the 2 1/2 cups of graham cracker crumbs, 1/4 cup of granulated sugar, and 3/4 cup of melted butter. Stir until the mixture is well combined. The butter will help bind the crumbs together, while the sugar adds sweetness and depth to the crust.

Next, press the crumb mixture evenly into the bottom of the prepared baking dish. You can use the back of a spoon or your hands to firmly press the crumbs down. Bake the crust in the preheated oven for about 12 to 14 minutes, or until the edges are golden brown. The crust should be slightly firm but not too hard.

After baking, remove the crust from the oven and allow it to cool completely, about 45 minutes. This is an important step, as you don’t want to add the cheesecake layer while the crust is still warm. The crust needs to cool to hold the layers together properly.

Step 2: Prepare the Cheesecake Layer

While the crust is cooling, it’s time to prepare the cheesecake layer. In a large mixing bowl, beat the 2 blocks of softened cream cheese and 1/4 cup of sour cream with an electric mixer until smooth and creamy. Make sure to beat the mixture until there are no lumps left. The sour cream adds a slight tanginess that complements the cream cheese.

Once the cream cheese and sour cream are well combined, add the 1 cup of confectioner’s sugar and 2 teaspoons of vanilla extract. Beat on medium speed for about 2 minutes until the mixture is light and fluffy. This step ensures that the sugar is fully dissolved and the mixture reaches the right consistency.

Step 3: Add the Cool Whip

Now, gently fold in the tub of Cool Whip. It’s important not to overmix at this stage. The goal is to maintain the light, airy texture of the Cool Whip. Use a spatula to fold the whipped topping into the cream cheese mixture until it’s fully incorporated. You should end up with a fluffy, creamy mixture that’s ready to be spread over the crust.

Step 4: Spread the Cheesecake Mixture

Once the graham cracker crust has cooled, spread the cream cheese mixture evenly over the crust. Use a spatula to smooth it out and make sure the layer is evenly distributed. You want the cheesecake layer to cover the entire crust, filling in any gaps.

After spreading the mixture, cover the dessert with plastic wrap or aluminum foil and refrigerate for at least 4 hours. If you have time, refrigerating it overnight is even better. The chilling time helps the layers set and allows the flavors to meld together.

Step 5: Add the Cherry Topping

Once the dessert has chilled and set, it’s time to top it with the cherry pie filling. Open the can of cherry pie filling and spread it evenly over the cheesecake layer. You can use the entire can or adjust the amount to your taste.

The cherry topping adds a burst of color and flavor to the dessert. It’s sweet and slightly tart, which complements the rich and creamy cheesecake layer. If you prefer, you can use a different fruit topping, such as blueberry, strawberry, or peach. You could even use fresh berries if you prefer a more natural option.

Step 6: Serve and Enjoy

Cut the Cherry Delight into squares and serve immediately. The dessert can be enjoyed right away, but it also stores well in the refrigerator for up to 2-3 days. If you’re not serving it right away, keep it covered in the fridge until you’re ready to serve.

For extra flair, you can garnish the dessert with some extra crushed graham crackers, whipped cream, or even a few whole cherries on top. The presentation is just as important as the taste, and a little extra decoration goes a long way in making your dessert look even more appetizing.