8 oz. cream cheese (softened)
1 c. powdered sugar
1 lg. carton Cool Whip
1/8 - 1/4 c. lemon juice
2 c. corn flakes (crushed)
1 tbsp. sugar
1 stick butter
1 can cherry pie filling

Melt butter and mix with crushed corn flakes and sugar. Press into the bottom of a 9x9 glass pan. (Clear glass will compliment the appearance.) Chill crust while mixing the filing of cream cheese, powdered sugar and lemon juice. Then gently fold in Cool Whip and spoon onto the crust. Chill one hour and top with pie filing just before serving.