From Taste of Home June/July 1998
1 pound chocolate-covered graham cracker cookies (56 cookies), crushed
1 cup butter or margarine, melted
2 envelopes whipped topping mix
1 cup cold milk
1 teaspoon vanilla extract
1 package (8 ounces) cream cheese, softened
2 cans (21 ounces each) cherry pie filling
DIRECTIONS
Set aside 1/4 cup crushed cookies for topping. Combine the remaining cookies with butter; spread into a 13-in. x 9-in. x 2-in. dish. Set aside. In a mixing bowl, combine whipped topping mixes, milk and vanilla; beat on low speed until blended. Beat on high for 4 minutes or until thickened and stiff peaks form. Add cream cheese; beat until smooth. Spread over crust; top with pie filling. Sprinkle with reserved cookies. Refrigerate for 12-24 hours before serving. Yield: 12-16 servings.
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