14 graham crackers
1/2 stick butter
2 (8 oz.) pkgs. cream cheese, softened
1 c. powdered sugar
1/4 tsp. vanilla extract
2 c. heavy cream
2 cans cherry pie filling
Nuts, chopped (optional)

Roll graham crackers into crumbs. Heat butter, pour over crumbs and press in 9 x 13 inch baking pan. Beat cream cheese, sugar, vanilla in mixer, add heavy cream. Mix well, whip until thickened. Pour over crust. Freeze two hours or overnight. When ready to serve, pour pie filling over cheese mixture. Sprinkle chopped nuts on top if desired.