Cherry Jubilee

1 (21 oz.) can cherry pie filling
1 pkg. graham crackers (approx. 11)
1 cube butter
1 (8 oz.) cool whip whipped topping
1 (8 oz.) cream cheese, softened
1 c. sugar

Crush graham crackers and mix with melted butter. Put graham cracker mix in bottom of a 9x13 pan. Mix cream cheese and sugar and layer over graham cracker crust. Spread a layer of cool whip over the cream cheese and cover with the cherry pie filling. Chill and serve.

Note: I find it easier to mix the cream cheese, sugar and cool whip together. It is easier to spread on the crust.

Vickie Meakin