1 (8 oz.) package softened cream cheese
½ c. powdered sugar
2 c. Cool Whip, thawed
9 inch graham cracker crust
1 can cherry pie filling
Beat together cream cheese and sugar until creamy. Blend in Cool Whip.
Pour into graham cracker crust. Top with 1 can cherry pie filling.
Chill 3 hours or overnight.
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