1 c. fine graham cracker crumbs
3 tbsp. sugar
1/4 c. softened butter
1 pkg. (8 oz.) cream cheese, softened
1/2 c. sugar
2 c. Cool Whip, thawed
3/4 c. canned cherry pie filling

Combine crumbs, 3 tablespoons sugar and butter; mix well and press into bottom and sides of 8 inch pie pan (or use a prepared graham cracker crust). Chill 1 hour.

Beat cream cheese with 1/2 cup sugar until creamy. Blend in Cool Whip. Pour into crust. Spread pie filling around edge. Chill at least 3 hours.