1 (3 oz.) pkg. cherry Jello
2/3 c. boiling water
1 (3 oz.) pkg. cream cheese, cut into 6 pieces
1 (21 oz.) can cherry pie filling
1 c. whipped topping
1 (9 oz.) graham cracker pie crust

Combine gelatin and water in blender; cover and blend at low speed until gelatin dissolves, about 1 minute. Add cream cheese; cover and blend 30 seconds. Add 1/2 cup of the pie filling; cover and blend 5 seconds. Pour mixture into a large mixing bowl; refrigerate until almost set. Fold in whipped topping; pour into prepared crust. Refrigerate until firm. Top with remaining cherry pie filling and additional whipped topping, if desired.