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The chocolate-covered graham cracker crust and fluffy filling makes this a special dessert.

1 (16-ounce) package chocolate-covered graham cracker cookies, crushed

1 cup butter, melted

1 (12-ounce) container non-dairy whipped topping, thawed

1 (8-ounce) package cream cheese, softened

2 (21-ounce) cans cherry pie filling

1. Set aside 1/4 cup crushed cookies for topping. Combine the remaining cookies with the butter; spread into a 13 x 9 x 2-inch glass baking dish. Set aside.
2. In a mixing bowl, combine whipped topping with the cream cheese until smooth. Spread over crust; top with pie filling and sprinkle with reserved cookie crumbs.
3. Refrigerate for several to 24 hours before serving.

Makes 12 to 15 servings.