1 3-oz. pkg. lemon gelatin
1/2 cup boiling water
1 8-oz. pkg cream cheese, softened
2 cups prepared whipped topping
1 graham pie crust
Cherry pie filling

In small bowl, dissolve gelatin in boiling water; set aside. In medium bowl, with electric mixer, beat cream cheese until smooth; gradually beat in dissolved gelatin. Fold whipped topping into cheese mixture; spoon into crust. Chill 4 hours or until firm. Serve topped with cherry pie filling.

Makes 8 servings.

Note: For a crispier crust, brush with beaten egg white and bake unfilled crust at 375 deg. for 5 minutes.