In a big bowl, put the cream cheese. The cream cheese should be completely lump-free after being mixed with a mixer. Then, stir in the vanilla extract and powdered sugar. Do not overmix; just add the cool whip and mix until blended with the cream cheese.
Using an offset spatula or spoon, distribute the filling evenly over the graham cracker crust. Spread the cherry pie filling evenly over the top using a spoon.
Add a minimum of 2 hours to the refrigeration time before serving. Overnight is my preferred method.
Chill any remaining food.
NOTES
Jody, one of our readers, offers guidance...The recipe is excellent. To make removal easier, fill the sink with hot water. Just enough to coat the base and a little portion of the pan's edges. After holding for less than a minute, the crust will come loose, and the dish will slice perfectly. Verify that the water is quite hot.
