1 (8-inch) graham cracker crust
1 (8 oz.) pkg. cream cheese
1/4 c. sugar
2 c. Cool Whip
1 can cherry pie filling

Blend cream cheese and sugar together until smooth on low speed. Add Cool Whip. Beat until blended. Pour into graham cracker crust. Top with cherry pie filling. Cover and refrigerate until chilled, about 1 hour.

Blueberry or strawberry pie filling may be used in place of cherry.