Get out and measure your ingredients.
In a large bowl, use an electric hand mixer to beat the cream cheese for about 1-2 minutes, enough to whip the cream cheese so that it combines well with the next ingredients. Add in the dry pudding mix.
Beat into cream cheese until mostly combined, about 3 - 5 minutes.
As the mixture is about fully combined, slowly pour in the milk.
Beat it until you reach a thick, pudding like consistency, about 3 - 5 minutes. Fold in the cool whip with a rubber spatula. Be careful not to overwork the mixture to maintain the cool whip’s fluffy consistency.
Line the spring form pan with parchment paper, trimming it to size.
Spread ½ cup of the cool whip mixture evenly around the base of the lined pan.
Lay full and broken pieces of graham cracker to fit the pan shape until you have a full layer of graham crackers.
Divide the remaining cool whip mixture into thirds.
Add ⅓ of the cool whip mixture on top of the graham cracker layer.
Repeat with a layer of graham cracker, followed by another third of the cool whip mixture.
Add one last layer of graham cracker, followed by the last third of the cool whip mixture.
You should have 4 layers of cool whip mixture, including the small base layer, and 3 layers of graham cracker.
Freeze for at least 3 hours or overnight to chill.
Before serving remove from freezer and leave it to sit at room temperature for several minutes, allowing the edges to soften slightly. Run a knife around the edge of the pan to help it release.
Remove the spring form ring.
Grab whichever pie filling you're using
Spoon the cherry pie filling on top of the chilled cake
Until covered with pie filling.
Garnish with fresh mint, if desired.
Slice with a hot knife if possible and wipe your knife between cuts.
Enjoy every bite!