1 1/2 c. graham cracker crumbs
1/2 c. melted butter
3 tbsp. sugar
4 c. miniature marshmallows
1 lg. container whipped topping
1 can cherry pie filling

Combine cracker crumbs, melted butter and sugar until crumbly. Set aside 3/4 cup for topping. Put rest into a 9x13 inch buttered pan. Bake at 350 degrees for 8 minutes and cool.

Mix marshmallows and whipped topping, spread half on crust and then spread the pie filling. Spread rest of marshmallow mix on top of pie filling and top with remaining crumbs. Refrigerate overnight or at least 6 hours.