Cherry Whip
1 stick margarine
2 c. graham cracker crumbs
1 c. cold milk
2 env. whipped topping mix
1 tsp. vanilla
1 c. sugar
1 (8 oz.) pkg. cream cheese (softened)
1 lg. can cherry pie filling
Melt margarine over low heat. Mix w/2 c. graham cracker crumbs. Put into 9x13x2" pan. In a lg. bowl, whip until stiff, 1 c. cold milk w/2 env. whipped topping mix. Add 1 tsp. vanilla, sugar & cream cheese (softened). Spread over crumb mixture. Spoon 1 lg. can cherry pie filling over whipped mixture. Set in refrigerator overnight. Slice & serve.