Measure out your graham cracker crumbs and place them into a 9”x13” dish. If using whole graham crackers or tea biscuits, place them into a bag and crush them up then pour them into the dish (I use the back of a spoon to hit and crush them).

Add the sugar and mix together.

Melt your butter either on the stove or in the microwave. Pour the butter on top of graham cracker crumbs and mix it together so that all of the crumbs are moistened.

Spread and form the crumbs into the dish shape making a nice even coating on the bottom of the pan.

Place into the fridge and let cool completely before using roughly about an hour.

Take your softened cream cheese and place into a medium bowl and add the 1/4 c. of granulated sugar. Beat on medium speed for 2 minutes until the sugar and cream cheese is mixed together.

Pour in the entire tub of whipped topping (normally about a litre) and teaspoon of vanilla and beat together with the cream cheese until fully incorporated together.

Remove the graham cracker base from the fridge and make sure that it is completely cool. If not return to the fridge until it is cooled or else it will melt the cream cheese filling.

Pour the cream cheese filling on top of the graham cracker base ensuring that it is spread evenly over top of the base.

Open your tin of cherry pie filling and spread evenly over the cream cheese filling.

Place back into the refrigerator until ready to serve!