Pre-heat the oven to 350°F (175°C).

In a bowl of a stand mixer fitted with the paddle attachment, combine crushed graham crackers with melted butter on medium speed until consistent.

Gently press the mixture into your pie dish, ensuring there are no holes. Bake for 10 minutes or until golden brown. Set aside to cool.

In a large mixing bowl, add a cup of boiling water to the Cherry Jello powder. Add granulated sugar and stir until dissolved.

Mix in 7 Up and grenadine, then place the mixture in the refrigerator to chill for 10–15 minutes; it should be cool but not set.

In a clean bowl, add two containers of Cool Whip. Pour the chilled cherry mixture into the Cool Whip and whisk on high until fluffy and uniformly pink.

Spoon the cherry mixture into the baked crust, allowing it to mound into a heap.

In the same bowl, add the remaining container of Cool Whip and vanilla extract. Whisk until light pink and smooth.

Top the pie with the final layer, garnish with whipped cream and cherries.

Refrigerate for at least one hour before serving.