1 2/3 c. graham crackers
1/4 c. sugar
1/4 c. butter

Thoroughly blend cracker crumbs, sugar and butter and press into pie plate. Bake 375 degrees for 8 minutes.

FILLING:

1 sm. pkg. vanilla pudding mix (not instant)
1 1/2 tbsp. cornstarch
1 c. sour cream
2 tbsp. sugar
2 c. milk
1 (1 lb.) can dark cherries

Combine pudding mix and cornstarch in saucepan. Gradually add milk. Cook over medium heat stirring constantly until pudding thickens and comes to a boil. Boil gently 2 minutes. Remove from heat. Cool 5 minutes.

Fold in 1/2 cup sour ream. Pour into crust. Refrigerate until set, about 4 hours.

Before serving, arrange cherry around pie. Add sugar to remainder of sour cream and pile in center. Makes 1 (9 inch) pie.