Instructions:

1. Prepare the Graham Cracker Crust:
   • In a medium-sized bowl, combine the finely crushed graham cracker crumbs, melted butter, and optional granulated sugar. Mix well with a fork until all the crumbs are moistened and resemble wet sand.
   • Press the mixture firmly and evenly into the bottom of a 9×13 inch baking dish. Use the back of a spoon or the bottom of a flat-bottomed glass to compact the crust for a solid base.
   • Place the crust in the refrigerator to chill for at least 30 minutes while you prepare the fillings. This helps the crust set and prevents it from crumbling too much when serving.
2. Prepare the Cream Cheese Filling:
   • In a large mixing bowl, using an electric mixer (handheld or stand mixer with a paddle attachment), beat the softened cream cheese on medium speed until smooth and creamy, about 2-3 minutes. Make sure there are no lumps.
   • Gradually add the powdered sugar to the cream cheese, beating until well combined and smooth.
   • Stir in the vanilla extract.
   • Gently fold in the thawed whipped topping until no white streaks remain and the mixture is light and airy. Be careful not to overmix, as this can deflate the whipped topping.
3. Assemble the Dessert:
   • First Cream Cheese Layer: Spoon half of the cream cheese mixture evenly over the chilled graham cracker crust. Spread it carefully to the edges, ensuring a smooth, uniform layer.
   • Cherry Layer: Carefully spoon both cans of chilled cherry pie filling over the first cream cheese layer. Gently spread the pie filling evenly to cover the entire surface. If the pie filling is too thick to spread easily, you can gently warm it for a few seconds in the microwave to make it more pliable, but avoid making it hot.
   • Second Cream Cheese Layer: Carefully spoon the remaining half of the cream cheese mixture over the cherry pie filling. Gently spread it out to the edges, taking care not to disturb the cherry layer underneath. For a decorative touch, you can create swirls or peaks with the back of a spoon.
   • Optional Topping: If desired, sprinkle a few tablespoons of reserved graham cracker crumbs over the top for added texture and visual appeal.
4. Chill and Serve:
   • Cover the baking dish tightly with plastic wrap or aluminum foil.
   • Refrigerate the No-Bake Cherry Delight for a minimum of 4 hours, but preferably overnight. Chilling is crucial for the layers to set properly, making it easier to slice and ensuring a firm, refreshing dessert.
   • Once thoroughly chilled, remove from the refrigerator and slice into squares.
   • Serve cold and enjoy this delightful, easy-to-make dessert!

Tips for Success:

• Softened Cream Cheese: Ensure your cream cheese is at room temperature. Cold cream cheese will result in a lumpy filling.
• Thawed Whipped Topping: Make sure your whipped topping is fully thawed but still very cold. This will give the best texture to the cream cheese layers.
• Chill Time: Don’t skimp on the chilling time! This is the most important step to ensure the dessert sets up nicely and is easy to cut.
• Even Layers: Take your time spreading each layer evenly for a beautiful presentation.
• Flavor Variations: While cherry is classic, you can experiment with other pie fillings like blueberry, strawberry, or even a mix of berries for different flavor profiles.
• Crumb Options: Instead of graham cracker crumbs, you could use crushed vanilla wafers, shortbread cookies, or even a combination for the crust.
• Storage: Store any leftover No-Bake Cherry Delight covered in the refrigerator for up to 3-4 days. It’s best when consumed within the first 2 days.