1 pkg cream cheese (8 oz)
1/2 cup sugar
2 cups Cool Whip (8 oz tub)
2 prepared Graham cracker crumb crusts
1 can Cherry pie filling (21 oz)
Blend cream cheese and sugar. Then add Cool Whip, using a mixer. When blended pour into the two Graham cracker crusts. Top with cherry pie filling. Cover and refrigerate for at least 3 hours before serving.
As made by Elaine
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