CRUST:

3/4 (13 oz.) box graham cracker crumbs (Keebler)
1 cup granulated sugar
3/4 cup (1 1/2 sticks) melted butter

Prepare a 13x9-inch pan with non-stick cooking spray (Pam).

Mix graham crackers and sugar together, then add just enough melted butter to make it stick together to form a crust on the bottom and partial sides pan. Save some crumbs to sprinkle on top of the dessert.

FILLING:

1 (8 oz.) pkg. cream cheese, softened
2 cups confectioners' sugar
1 tsp. vanilla
2 (12 oz. ea.) tubs Cool Whip
2 (20 oz. ea.) cans crushed pineapple, drained
2 (10 oz. ea.) jars Maraschino cherries

Using a mixer, blend together cream cheese and confectioners' sugar, then add vanilla. Mix in both tubs of Cool Whip. Drain both cans of pineapple, mashing out most of the juice. Do the same with the cherries, then add both to the whipped mixture.

Spread mixture into the pan evenly, then sprinkle the top with reserved graham cracker crumbs.

Note: This can be either a freezer dessert or refrigerated. Takes about 2 hours to firm up in the refrigerator.

Submitted by: ctipling