Servings: 8

For Crust: subheading: For Crust:
1 sleeve (approximately 9 whole) chocolate graham crackers 1 sleeve (approximately 9 whole) chocolate graham crackers
1/4 cup sugar ¼ cup sugar
1/4 cup butter or margarine, melted ¼ cup butter or margarine, melted
 
For Filling: subheading: For Filling:
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/3 cup sugar ⅓ cup sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
 
1-1/2 cups cherry pie filling 1-½ cups cherry pie filling

To prepare crust: subheading: To prepare crust:
Preheat oven to 375 degrees F.
Place half of the graham crackers into a resealable plastic bag; seal. Roll over bag with rolling pin until the graham crackers are reduced to crumbs.
Pour into mixing bowl.
Repeat with remaining graham crackers.
Add sugar and melted butter to graham cracker crumbs. Mix well with a wooden spoon till all crumbs are moistened with the butter.
Press the crumbs into a 9-inch pie plate, evenly covering the bottom and sides of the plate.
Bake at 375 degrees F for 10 minutes.
Let cool completely before adding filling.
To prepare filling: subheading: To prepare filling:
Beat cream cheese and sugar in large bowl with whisk or mixer until blended.
Stir in COOL WHIP.
Spoon into crust.
Refrigerate 3 hours.
Serve topped with cherry pie filling and additional cool-whip if desired