Cherry Yum-Yum

• 2 1/2 c. graham cracker crumbs
• 1 1/2 sticks melted oleo
• 1 c. milk
• 2 pkgs. (envs.) Dream Whip
• 1 (8 oz.) pkg. cream cheese
• 3/4 c. sugar
• 2 cans cherry pie filling

1. Mix crumbs and melted oleo; spread half in bottom of 9 x 13 pan. Keep remaining crumbs for top.
2. Mix Dream Whip and milk until stiff.
3. Mix cream cheese and sugar together.
4. Mix all together well.
5. Spread half of Dream Whip on top of crumbs in pan.
6. Gently spoon 2 cans of pie filling on top of Dream Whip.
7. Spread evenly with a knife.
8. Drop large spoonfuls of remaining Dream Whip on top of pie filling and spread with a knife.
9. Sprinkle remaining crumbs on Dream Whip mixture.
10. Cover with Saran wrap and refrigerator for 24 hours.
11. (You can also make this ahead and freeze it.)

graham cracker crumbs, oleo, milk, pkgs, cream cheese, sugar, cherry pie filling

Taken from www.cookbooks.com/Recipe-Details.aspx?id=14496 (may not work)