CRUST:

1/2 lb. butter
2 tsp. sugar
2 c. flour

FILLING:

8 oz. pkg. cream cheese
8 oz. Cool Whip
1/4 tsp. vanilla
1 c. powdered sugar
2 cans cherry pie filling

Mix crust ingredients by hand. Spread on cookie sheet (with sides) and bake 18 minutes at 375 degrees. Cool.

Mix cream cheese with electric beater, add vanilla and powdered sugar. Next, mix in Cool Whip. Put in crust and cool. Top with cherries.