1 1/2 c. flour
3/4 c. butter
8 oz. pkg. cream cheese
1 c. powdered sugar
6 to 7 oz. Cool Whip
1 tsp. vanilla
1 1/2 cans of cherry pie filling

Mix flour and butter and pat into 9 x 13 inch pan. Press a little ridge around the edge. Bake at 450 degrees for 10 to 12 minutes. Let cool. Mix cream cheese and sugar. Add cream cheese mixture to Cool Whip. Add vanilla and mix.

Put on cooled crust, spread evenly. Top with prepared cherry pie filling. Refrigerate. Better overnight. Will keep several days.