Add cream cheese to a large bowl. Mix with a mixer until cream cheese is smooth and free of lumps. Add powdered sugar and vanilla and mix well. Add cool whip and mix until cool whip and cream cheese are combined, but do not overmix.
Spread coordinating filling over graham cracker crust, using a spoon or offset spatula. Pour cherry pie filling on top and spread carefully over filling.
Chill for at least 2 hours before serving. I like to leave it overnight.
Chill leftovers.
NOTES
Reader tip Jody… This is a great recipe. To remove it easily, run hot water down the sink. Just enough to cover the bottom and a little bit of the sides of the casserole dish. Hold for less than a minute and it will release the crust and it will come off the stove and cut beautifully. Make sure the water is very hot.
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