2 (8 oz.) cream cheese
1 c. sugar
2 env. Knox gelatin
1 tsp. vanilla
1/4 c. cold water
1 1/4 c. hot water
1 lg. Cool Whip
1 can cherry pie filling
2 (8 inch) graham cracker pie crusts

Cream together the sugar and cream cheese. In measuring cup, put 2 Knox gelatins. Dissolve gelatins in 1/4 cup cold water. Then add 1 1/4 cups hot water and set aside to cool.

After the gelatin mixture has cooled, add it to the cream cheese mixture. Beat a couple of minutes and add one large Cool Whip and then the vanilla. Pour mixture into two 8 inch prepared graham cracker pie crusts. Top with the cherry pie filling.