Ingredients

1 – 14.3 oz. package of chocolate sandwich cookies (approximately 36 cookies)

1/3 cup salted butter (melted, plus more for greasing the pan)

16 ounces cream cheese (softened)

1 cup powdered sugar

¼ cup unsweetened cocoa powder

1 teaspoon vanilla extract

½ cup half ‘n’ half (⅓ cup whole milk can be substituted)

2 – 21 oz. cans cherry pie filling

16 oz. tub frozen whipped topping (Cool Whip, thawed)

Chocolate sprinkles (optional)

16 maraschino cherries (optional)

Instructions

Step 1: Grease a 9×13 glass baking dish with butter and set aside.

Step 2: In the bowl of a food processor, pulverize the chocolate sandwich cookies until fine, even crumbs form. Add the melted butter and pulse until combined.

Step 3: Press the cookie crust mixture evenly into the prepared baking dish. Place the dish in the freezer to chill while you prepare the next layer.

Step 4: Using a hand mixer, beat together the softened cream cheese, powdered sugar, cocoa powder, vanilla extract, and half ‘n’ half until smooth and fluffy.

Step 5: Spread the chocolate cheesecake mixture over the chilled crust layer evenly.

Step 6: Carefully spread the cherry pie filling over the cheesecake layer. If the cheesecake layer feels too soft, chill the dish in the freezer for about 15 minutes before adding the cherries to help firm it up.

Step 7: Top the cherries with the Cool Whip, reserving about a cup if you wish to pipe decorative swirls on top.

Step 8: Smooth the Cool Whip evenly over the dessert, then sprinkle with chocolate sprinkles if using.

Step 9: Use a piping bag fitted with tip #1M to pipe 16 soft swirls of Cool Whip across the top.

Step 10: Place the dessert in the freezer for at least 2 hours to firm up.

Step 11: Gently place a maraschino cherry on top of each piped swirl.

Step 12: Cut into pieces and serve chilled.

Tips & Variations

For a dairy-free version, substitute cream cheese and half ‘n’ half with plant-based alternatives and use dairy-free whipped topping.

If you don’t have a food processor, place the cookies in a sealed plastic bag and crush them with a rolling pin until finely ground.

Try swapping the cherry pie filling for blueberry or strawberry for a different fruity twist.

To avoid a soggy crust, chill the cookie crust thoroughly before spreading the cream cheese layer.

FAQs

Can I make this dessert ahead of time?

Yes, this dessert can be prepared a day in advance and kept refrigerated or frozen. Just be sure to allow it to thaw in the refrigerator before serving to maintain the best texture.

What can I use instead of Cool Whip?

If you prefer fresh whipped cream, you can whip heavy cream with a little sugar until soft peaks form and use it as a topping. Keep in mind it might be less stable over time compared to Cool Whip.