1 1/2 c. graham cracker crumbs (21 sq.)
1/4 c. sugar
1/2 c. melted butter
Lg. size (8 oz.) cream cheese (room temperature)
1 c. confectioners' sugar
1 (21 oz.) can cherry pie filling
1 (12 oz.) container Cool Whip

In small bowl combine crumbs, sugar and melted butter. Press mixture in bottom of 8 or 9 inch pie pan or in bottom of 9 inch springform pan. Refrigerate 10-15 minutes.

When cream cheese is soft enough mix with sugar. Blend well. Add about 3/4 of Cool Whip container and blend. Spread mixture into pie crust. Top with fruit filling (including most of the juice). Top with remaining Cool Whip. Refrigerate for several hours before serving.