12 oz. chocolate sandwich cookies
3 tbsp. water
2 cans (21 oz. each) cherry pie filling (reserve 1/3 c. for topping)
1 tub (12 oz.) frozen whipped topping, thawed
Garnish with sm. chocolate sandwich cookies

Have an 8 inch spring form pan ready. Reduce cookies to crumbs. Add the water and process to moisten crumbs. Makes 3 cups crumbs. Put pie filling in a large bowl. Stir in 3 cups of the whipped topping. Reserve rest for top of cake.

Pat 1 scant cup crumbs over bottom of springform pan. Spoon on 2 cups filling. Spread to edges. Repeat layers twice, sprinkling the cookie crumbs layers, then patting them down lightly. Freeze until top is firm for about 2 hours, then cover tightly and freeze 6 hours longer. Defrost 1 1/2 before serving in refrigerator. Serve semi frozen.