- 2 c. graham cracker crumbs
- 1/4 c. white sugar
- 1 stick butter
- 1 can cherry pie filling
- 1 small tub Cool Whip
- 1/2 c. powdered sugar
- 1 pkg. cream cheese
- Mix graham cracker crumbs and white sugar together.
- Melt butter and pour over the sugar and crumbs; press into a cake pan. Stir and soften cream cheese, powdered sugar and Cool Whip until it is light and fluffy.
- Add to cool crust, then pour the cherry filling on top of the cream cheese.
- Store in refrigerator overnight.