CRUST:

1 1/4 c. graham cracker crumbs
1/4 c. sugar
6 tbsp. melted butter

Mix together and press on bottom and sides of a 9" pie pan. Place in freezer for 15 minutes or refrigerate for 1 hour.

FILLING:

2 (8 oz.) pkgs. cream cheese, softened
1/2 c. sugar
2 env. whipped topping mix
1/2 c. milk
1 tbsp. vanilla
1 (20 oz.) can cherry or blueberry pie filling, chilled

In large bowl beat cream cheese until light and fluffy. Add sugar, topping mix, milk and vanilla. Beat until smooth and creamy. Pour into crust. Chill at least 4 hours or until firm. Just before serving, spread with pie filling.