- 1 8 oz. pkg. Philadelphia Cream Cheese, softened
- 1/3 C. sugar
- 1 8 oz. tub Cool Whip Whipped Topping, thawed, divided
- 1 C. cherry pie filling
- 1 6 oz. Honey Maid Graham Pie Crust
Mix cream cheese and sugar with electric mixer on medium speed until well blended. Gently stir in 2 C. of the whipped topping. Add pie filling. Cut through batter with knife several times for marble effect. Pour into crust; spread with remaining whipped topping.
Freeze at least 3 hours or overnight. Let stand 10 minutes before cutting.
Yield: 8 servings