CRUST:

1/2 c. (1 stick) butter
1 c. all-purpose flour
1/4 c. sugar

Cut butter into flour and sugar. It should resemble fine crumbs. Press into 10 inch square or 9x13 inch pan. Bake at 325°F for 25 minutes. Let cool.

1ST LAYER:

2 (8 oz. ea.) pkgs. cream cheese
1/2 c. sugar
1 tsp. vanilla
1 (16 oz.) tub Cool Whip

Beat sugar and cream cheese until smooth. Stir in vanilla and Cool Whip. Spread on base.

2ND LAYER:

3 c. milk
1 pkg. (6 portion size) chocolate pudding (instant)
1 pkg. (6 portion size) vanilla pudding (instant)

Mix each pudding with 1/2 of the milk. Mix until thickened. Fold two puddings together just until marbled effect. Spread over first layer.

3RD LAYER:

1 can cherry pie filling

Spread over 2nd layer.

4TH LAYER:

1 (8 oz.) tub Cool Whip or whipped cream
12 chocolate wafers (crushed)

Spread Cool Whip or whipped cream over 3rd layer. Sprinkle with crushed wafers. Refrigerate until served.