Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 8 ounces | Softened Cream Cheese |
| ½ cup | Sugar |
| 2 cups | Thawed Cool Whip |
| 1 \N | 9\" Graham Cracker Crust |
| 1 can | Cherry Pie Filling |
Beat cream cheese and sugar until creamy. Blend in Cool Whip. Pour into unbaked pie shell. Top with cherry filling. Chill for at least 3 hours before serving. From: Syd's Cookbook.