3/4 c. graham cracker crumbs
1 tbsp. sugar
1/4 c. melted butter
1 pkg. unflavored gelatin
1/4 c. cold water
1 (8 oz.) pkg. cream cheese
1/2 c. sifted confectioners' sugar
2 tsp. grated lemon peel
6 oz. whipped topping
1 (1 lb. 5 oz.) can cherry pie filling or favorite fruit topping

Mix cracker crumbs, sugar and melted butter. Press into 8 inch square pan.

Soften gelatin in cold water. Heat milk. Stir in gelatin and heat until gelatin melts. Set aside.

Beat cream cheese with confectioners' sugar until smooth. Add gelatin mixture, lemon peel and beat until well blended. Fold thawed whipped topping into the cream cheese mixture. Pour filling into pan. Refrigerate until firm.

Gently spread cherry pie filling or favorite fruit topping on top of filling and refrigerate until serving or overnight. Double recipe if using 9x13 pan.