CRUST:

2 c. graham cracker crumbs
1/2 c. butter, melted

Press in a 9x13 inch pan or dish.

FILLING:

8 oz. pkg. cream cheese
9 oz. carton whipped topping
3/4 c. powdered sugar

Whip together. Spread evenly on crust. Spread 1 can cherry pie filling on top of filling.