Cherry Cheesecake
1 (8 oz.) ctn. Cool Whip                
1 c. powdered sugar                      
1 (8 oz.) pkg. cream cheese   
1 can pie filling (cherry)
16 graham crackers, crushed (1 c.)
1 T. sugar
1/4 c. butter or substitute

Crust: Mix 2 tablespoons sugar with graham crackers (crushed) and butter. Press into buttered 10-inch pie tin of 9 by 9-inch pan (save some graham cracker crumbs to sprinkle on top).

Filling: Mix powdered sugar and cream cheese. Then add Cool Whip and spread the mixture over the crust. Pour the can of cherries over all. Then add the rest of the crushed graham crackers by sprinkling over the top.
                                              
Morgan Kuennen, Age 12
Fort Atkinson