2 c. Graham Crumbs
1/2 c. Melted butter
1 large container of cool whip topping
1 8oz (227g) cream cheese
1/2 c. icing sugar (sifted)
1/2 c. sugar
2 cans of Cherry pie filling (or your favorite)

Combine Graham crumbs and butter and press into 9x11 pan. In large mixing bowl, beat cream cheese until soft, gradually add both sugars until fluffy. Fold in coolwhip.Spread over crust. Carefully spread on cherry pie filling. Chill for 1/2 hour, cut,(leaving in pan) to freeze. Serve Partialy frozen for a summer treat or thaw first for a wonderful spin on Cheese Cake.

Submitted by: K. Koole