1 box graham cracker crumbs
1 stick butter
2 tbsp. sugar
2 tsp. lemon juice
1 (8 oz.) pkg. Philadelphia cream cheese, soft
1 lg. container Cool Whip
2 cans cherry filling

Take graham cracker crumbs and pour into a 9x13 inch pan. Melt 1 stick of butter and 2 tablespoons of sugar over graham cracker crumbs.

In a bowl, add Cool Whip, cream cheese, lemon juice and mix well. Pour over crust. Add cherry filling on top. Refrigerate 2-3 hours before serving.