1 c. graham cracker crumbs
1/2 stick butter, softened
1 (8 oz.) pkg. cream cheese
1/2 c. sugar
1 env. Dream Whip
1/2 c. evaporated milk
1 can cherry pie filling

Combine graham cracker crumbs and butter. Pat into 9 x 13-inch pan (reserving 1/4 cup for topping). Bake at 350°F for 5 minutes or until lightly browned. Beat together cream cheese and sugar, set aside.

Make Dream Whip according to package directions substituting evaporated milk for milk. Add to cream cheese mixture and stir until blended. Spread on crust and carefully cover with cherry pie filling. Sprinkle with reserved graham cracker crust. Chill.