Crush graham crackers and mix with brown sugar and margarine. Pat into 9x13 inch pan. Mix powdered sugar with cream cheese and fold in 1 cup Cool Whip. Spread on crust. Pour pie filling over that layer. Top with remaining Cool Whip. Refrigerate.
By Robin from Washington, IA
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I made this last night. It was way too sweet for us. I would suggest to cut the the sugar in the cake and filling.
I used splenda in place of powdered sugar, splenda brown sugar blend and sugarfree cool whip. It came out awesome.
Thanks,
Paula
Louisiana
We like almost any dessert made with Cherry Pie Filling, so I wanted to try this tonight. Reading the other feedback, I've decided that it might be a little
It worked great. I think it just depends on how sweet your sweet tooth is. :-0
We like "sweet-tart", and this is perfect.
Thanks to Robin and GrandMa Bess
MisMachado
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