| | Directions | - Combine the crushed crackers, sugar, and butter; mix well.
- Set aside 1/2 cup of the graham cracker mixture. Press the remaining graham cracker mixture into 9- x 13-inch cake pan. Chill.
- Beat the cream cheese until smooth. Add 1/2 cup of milk and mix until smooth.
- Add the instant pudding and the rest of milk; beat 1 minute.
- Pour the cream cheese mixture onto the crust; then top with the pie filling.
- Sprinkle the remaining graham cracker crumb mixture on the top. Chill 2 hours prior to serving.
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Container: 9- x 13-inch cake pan
|  | | Ingredients | | - | | 2 cups crushed graham crackers |
| - | | 1 tablespoon sugar (you may need a bit more than 1 tablespoon) |
| - | | 7 tablespoons butter, melted |
| - | | 1 package cream cheese, softened (8 oz. package) |
| - | | 2 cups milk |
| - | | 1 package instant lemon pudding (small box) |
| - | | 1 can cherry pie filling |
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