| 1 | Crush the single graham crackers and combine with melted butter and 1/3 cup of sugar. |
| 2 | Mix well. |
| 3 | Form into a 9" pie pan to make crust and pat until firm. |
| 4 | Beat together the filling ingredients until smooth and fluffy. |
| 5 | Pour into crust. |
| 6 | Bake in a 350°F oven until set and puffy; 25 to 30 minutes. |
| 7 | Remove from oven and chill. |
| 8 | Cover with 1 can of cherry pie filling. |
| 9 | Serve with whipped cream. |
| 10 | Keeps well in refrigerator for 4 to 5 days |
