1 8 oz pkg of cream cheese
1 8 oz pkg cool whip
1/2 tsp vanilla
graham cracker pie crust
cherry pie filling/topping
Beat together softened cream cheese and cool whip. Add vanilla and sugar. Beat until very creamy. Pour into graham cracker crust. Let set in fridge for about an hour. Cover with pie filling, then put back into fridge for another hour.
Serve chilled.
NOTE: I used the whole can of cherries. That was too much. You probably only need 1/2 or 2/3 of a can.
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