8 oz. soft cream cheese
1/2 c. sugar
2 c. thawed Cool Whip
9-inch graham cracker crust
1 c. cherry filling (on top)

Mix cream cheese, sugar and Cool Whip together with mixer. Mix well. Put mixture into pie crust. Spread to fill crust. Put 1 cup cherry filling on top. Let set for about 3 hours in the refrigerator.

For 2 pies, double ingredients.