Ice Box Cherry Cream Cheese Pie is a graham cracker crust loaded with a cream cheese filling and topped with plump cherries (pie filling). Recipe and photography by Beverly Davis for CornbreadMillionaire.com.
Place about 14 whole graham crackers inside a plastic bag. Seal shut. Tap crackers with a rolling pin or the bottom of a glass… until coarsely crumbled (for texture and crunch). Crush enough graham crackers to make 2-3/4 cups crumbs.
In a medium sized bowl, combine graham cracker crumbs with 1/2 cup melted butter (not margarine) and 1/4 cup sugar until crumbs are completely coated.
Transfer the mixture to an ungreased 9-in. deep-dish pie plate. Press crumbs onto the bottom and up the sides. Use the bottom of a glass or jar to gently pat the mixture into shape. The crust will be thick.
Bake until crust is lightly browned (about 10 minutes). Baking will toast the crumbs and set the crust. Cool on a wire wrack. A firmly baked crust will not get soggy.
Cherry Pie Filling
In a medium sized bowl, add heavy whipping cream, cream cheese (softened), lemon juice, sweetened condensed milk, and vanilla extract.
Combine with electric mixer or large spoon until smooth and creamy. Taste. Add more lemon juice if desired.
Pour cold mixture into prepared graham cracker crust. Spread evenly with back of large spoon.
Use a tablespoon to remove cherries from can. Arrange in a pretty circular pattern around pie. Drizzle top with the cherry pie filling left in can. Evenly sprinkle with 1/2 tablespoon of sugar.
Cover pie with foil. Refrigerate until firm and cold (30 minutes to 1 hour). Do not place in freezer because pie will harden like ice.