1 med. size pkg. Cool Whip
1 (8 oz.) cream cheese, at room temperature
1 can crushed pineapple
1 can pie cherries
15 graham crackers, crushed
2 sticks melted butter

Whip cream cheese until fluffy; add Cool Whip and drained pineapple. Mix crackers and butter; line cake pan with graham cracker mixture. Place in freezer to firm up. Save some crushed crackers for top. Put in filling. Chill overnight.

When ready to serve, place cherry mixture on top and sprinkle with remaining graham crackers.