8 oz Soft Cream Cheese
1/2 C. Sugar
2 C. thawed Cool Whip
2 C. Graham Crackers
2 T. Sugar
1/2 C. Butter or Margarine
Beat cream cheese and sugar until creamy, then add cool whip. Pour into 9 inch graham cracker crust. Top with cherry pie filling. Chill at least 3 hours.
Combine & press into 9×13 pan.