20 squares graham crackers
1/3 c. butter
1 (8 oz.) carton sour cream
1 c. milk
1 pkg. (4 serving size) instant chocolate or vanilla pudding mix
1 (21 oz.) can cherry pie filling

Place 10 graham crackers in plastic bag. Close bag. Using a rolling pin, crush crackers. Place crushed crackers in an 8"x2" baking dish. Repeat with remaining crackers. Set aside 2 tablespoons crumbs. In a small saucepan melt butter over low heat. Pour into baking dish. Using a fork stir together crackers and butter. Using your hands, pat evenly over bottom. Chill in freezer for 10 minutes.

Meanwhile, place sour cream in a small mixer bowl. Add dry pudding mix and milk. Beat with electric mixer on low speed about 1 minute. Scrape sides of bowl. Beat 30 seconds more. Pour into baking dish. Spread over crust. Spoon pie filling over pudding mixture. Sprinkle reserved cracker crumbs. Cover with clear plastic wrap. Chill for 3 hours. Cut into squares.