1 (215 by 8-inch) prepared fresh pie crust
1 (8 ounce) package white cake mix
1 (16 ounce) can sweetened condensed milk
1 (12 ounce) container frozen whipped topping, thawed
3 eggs, beaten
1 cup white sugar
1 teaspoon vanilla extract
1 (16 ounce) can graham cracker crumbs
1 (8 ounce) container frozen whipped topping, thawed
1 pint heavy cream
1 teaspoon vanilla extract
1/2 teaspoon baking powder
4 tablespoons confectioners' sugar
1/4 teaspoon ground cinnamon
1 (9 inch) prepared graham cracker crust
Preheat oven to 350 degrees F (175 degrees C) and grease an 8x12 inch baking dish.
To make crust: In a large bowl, combine the cake mix, condensed milk, and whipped topping. Mix well, then stir in 1 cup of cold water. Gently stir in the eggs one at a time, mixing to combine. Spread batter into prepared pan.
Bake in the preheated oven for 25 to 29 minutes, until a toothpick inserted into center comes out clean. Cool before serving.
To make filling: In a medium bowl, mix together 1 cup sugar, 1 teaspoon vanilla extract, and 1 cup graham cracker crumbs. Spread 1/2 cup over and spread remaining graham cracker crumbs evenly over the top.
In a large bowl, beat cream with a mixer until light and fluffy. Beat in 2 cups of sugar and 1/2 teaspoon vanilla. Whisk in the remaining 1/2 cup graham cracker crumbs. Spread filling over graham cracker crust, then spread cream cheese on top. Refrigerate additional pie filling, if necessary. Chill before serving.