22 graham cracker squares, crushed
1/3 c. sugar
1/2 c. melted butter

Mix; put in 9 x 13 pan.

FILLING:

1 c. boiling water
1 sm. pkg. lemon jello
2 (3 oz.) pkgs. cream cheese
1 c. sugar
1 tsp. vanilla
1 can evaporated milk

Dissolve jello in water and cool (but do not gel). Cream sugar and cheese and add vanilla. Whip evaporated milk until thick. Combine jello, creamed mixture, and milk; beat until thoroughly blended. Carefully pour over crust. Refrigerate until firm. Top with one can cherry pie filling. Serves 15.

HINT: Chill bowl, beaters, and can of evaporated milk before whipping.