Ingredients
56 chocolate-covered graham cracker cookies, (about 1 pound) crushed1 cup butter, melted2 envelopes whipped topping mix (Dream Whip)1 cup cold milk1 teaspoon vanilla extract1 package (8 ounces) cream cheese, softened2 cans (21 ounces each) cherry pie filling
Preparation
Set aside 1/4 cup crushed cookies for topping. In a large bowl, combine remaining cookies and butter; spread into a 13-in. x 9-in. dish. Set aside.
In a large bowl, combine the whipped topping mixes, milk and vanilla; beat on low speed until blended. Beat on high for 4 minutes or until thickened and stiff peaks form. Add cream cheese; beat until smooth.
Spread over crust; top with pie filling. Sprinkle with reserved cookies. Cover and refrigerate for 12-24 hours before serving.
