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

Mix cracker crumbs, sugar and melted butter. Press into bottom of 8 inch square pan. Line sides with waxed paper. 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.

Reconstitute prepared whipped topping mix according to package directions. Fold into cream cheese mixture. Pour filling into 8 inch square pan. Refrigerate until firm. Gently spread cherry pie filling on top and refrigerate until serving time, overnight if possible. Cut in squares to serve. Makes 9 servings.