1 1/2 cups graham cracker crumbs
3 Tbsp. sugar
1/2 Tbsp. melted butter
2 8-oz. pkgs cream cheese, softened
16 oz Cool Whip
1 2/3 cups confectioners' sugar
1 large can cherry pie filling
Preheat oven to 350 degreees.
Combine graham cracker crumbs, sugar and melted butter. Pat into 9x13 pan. Bake 8 minutes.
Whip cream cheese until creamy. Add Cool Whip and cream well. Add confectioners' sugar gradually. Spread on crust. Spread pie filling on top.
Refrigerate overnight, or at least 8 hours.
NOTE: You can substitute two pre-made graham cracker pie crusts for the crust. If I want a smaller amount, I use one pie crust and halve the filling recipe and use a regular sized can of cherry pie filling for the topping.