Ingredients
1-1/2 cups graham cracker crumbs (about 24 squares)6 tablespoons butter, softened1 envelope unflavored gelatin1/4 cup cold water1/4 cup whole milk1 package (8 ounces) cream cheese, softened1/2 cup confectioners’ sugar2 teaspoons grated lemon zest1 carton (8 ounces) frozen whipped topping, thawed, divided1 can (21 ounces) cherry pie filling
Preparation
In a small bowl, combine crumbs and butter; press onto the bottom of a greased 9-in. springform pan. Chill 15 minutes.
In a small saucepan, combine gelatin and water; let stand for 1 minute. Add milk; cook and stir over low heat until gelatin is dissolved.
In a large bowl, beat cream cheese and sugar until light and fluffy. Beat in gelatin mixture and lemon zest. Chill until partially set.
Fold in 2 cups whipped topping. Pour over crust. Chill until firm, at least 3 hours. Spread pie filling over gelatin layer. Top with remaining whipped topping. Refrigerate leftovers.
