1 (8 oz.) cream cheese
1/2 c. sugar
2 c. thawed Cool Whip
1 9-inch graham cracker crust
1 can thickened cherry pie filling

Beat together one 8 ounce package softened cream cheese and 1/2 cup sugar until creamy. Blend in 2 cups thawed Cool Whip. Pour into unbaked 9-inch graham cracker crust. Top with 1 cup canned cherry pie filling. Chill at least 3 hours before serving.