1 ready-to-use chocolate crust (Oreo or chocolate graham cracker crust)
1 package (8 oz) cream cheese, softened
1/3 cup granulated sugar
1 cup sour cream
2 teaspoons vanilla extract
1 carton (8 oz) Cool Whip, thawed
1/4 cup cocoa powder
2 tablespoons powdered sugar
1 can (21 oz) cherry pie filling
In a mixing bowl, beat cream cheese and granulated sugar until smooth and combined.
Add in sour cream and vanilla extract. Beat together until combined.
Fold in Cool Whip with a spatula and stir until it’s mixed well.
Spread half of the mixture into the ready-to-use pie crust.
Add cocoa powder and powdered sugar to the remaining cream cheese mixture and beat together until combined.
Spread evenly over the cream cheese layer.
Cover and let refrigerate for at least 8 hours or overnight. Cut into slices and serve each slice topped with some cherry pie filling.
I prefer to use full fat dairy products when baking.
I always use full-fat sour cream and full-fat cream cheese, as well as the regular Cool Whip. You can use the 1/3 fat reduced cream cheese, lite Cool Whip, and even light sour cream.
I know it will still turn out a beautiful pie, but you won’t get that richness and creaminess you would when using full-fat dairy products.
You want to make sure your cream cheese is really soft so you avoid lumps. I like to put mine in a bowl and microwave it for about 30-45 seconds to make sure it’s nice and soft.
This pie gets better and better as it sits in the fridge. I love making this the day before and letting it sit in the fridge for overnight.
The flavors have more time to develop! You need minimum of 8 hours in the fridge so plan for that when making this pie. This pie will last 3-4 days in the fridge.