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
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.
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
sweet for our taste as well, so I cut back
on the confectioner's sugar to only 1/2 cup in the filling but left the "crust" as written.
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
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