1 (9 inch) graham cracker crust
1 (8 oz.) pkg. cream cheese
1/2 c. sugar
2 c. Cool Whip, thawed (9 oz. container)

Cream together cream cheese and sugar. Blend in Cool Whip. Fill crust and refrigerate at least 3 hours. Top with cherry or blueberry filling, if desired. Serves 6 to 8.