Instructions: 1. Crush crackers with rolling pin, between waxpaper.

2. Combine with sugar and butter, stir well. Press firmly
into 9" pieplate.

3. Bake at 350 F for 8 minutes, cool before filling.

4. Prepare pudding as directed for pie filling.

5. Chill for 30 minutes, spread into crust.

6. Spread coolwhip carefully on top.

7. Spoon cherries on top. Chill for 2 hours before serving.

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