1 1/4 c. crushed graham crackers
1/4 c. melted butter
1/4 c. brown sugar

Mix and pat into 9 inch square pan.

FILLING:

1 (8 oz.) pkg. cream cheese
1 c. powdered sugar
1/2 tsp. vanilla or almond flavoring
1 (8 oz.) Cool Whip

Whip until smooth and fluffy. Spread filling over crust. Then top with 1 can cherry pie filling. Refrigerate overnight.

Double recipe for 9 x 13 pan.