1 pkg. graham crackers
2 sticks butter
2 tubs Cool Whip (8 oz. size)
1 1/2 tsp. vanilla
1 (8 oz.) & 1 (3 oz.) pkg. cream cheese
2 cans cherry pie filling

Melt butter and pour over graham cracker crumbs. Press into a 9 x 13 inch pan (or a large bowl). Mix Cool Whip, vanilla and cream cheese. Pour 1/2 of this mixture over graham cracker crumbs; press firmly. Add cherries; then remaining Cool Whip and cream cheese mixture. Sprinkle top with 1/3 cup graham crackers, crushed. Refrigerate until ready to serve.