Instructions: Line an angel food pan with 2/3 of the cookie crumbs. Cream butter and sugar; add eggs and beat well. Fold in 2/3 of the whipped cream and the cherries that have been beaten with the egg beater. Put mixture on the crumbs; add rest of cream and top with crumbs. Refrigerate 24 hours.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.