1(8 oz)block cream cheesesoftened to room temperature
¼cup(½ stick) buttersoftened to room temperature
1(14 oz)can sweetened condensed milk
1(8 oz)tub whipped topping (COOL WHIP)thawed
1(21 oz)can cherry pie filling
1 ½cupsgraham crackersroughly chopped
In a large bowl, using an electric mixer, combine cream cheese and butter until smooth.
Stir in sweetened condensed milk until combined.
Then stir in whipped topping.
When it comes to crushing the graham crackers, don't pound them to smithereens. You want some chunky graham cracker bits in there.
Gently stir in cherry pie filling and graham crackers.
You just want to very lightly stir it together because you want swirly bits of the cherry filling and graham crackers, not a totally homogeneous mixture.
Pour mixture into a large loaf pan.
Cover very tightly with plastic wrap.
Then put into the freezer to set up (about 6 hours).
If your freezer tends to turn ice cream into hard blocks (like mine), then just sit it out on the counter for a few minutes and it won't take long to soften to make it easier to scoop. There are a lot of fun combinations with this recipe so have fun changing it up! Blueberry, strawberry or peach pie fillings would work great!