2 cups graham cracker crumbs
1 cup Splenda
1/2 stick butter
8 oz reduced fat cream cheese (I recommend Greek Brand with Greek
1 8 oz pkg lite whipped topping
2 cans lite cherry pie filling
Melt butter and mix with crumbs. Use ½ of the crumb mixture to press into the bottom of a 9x13 inch dish. Blend Splenda and cream cheese. Fold into whipped topping. Spread half of this mixture over crumb crust. Spread cherry pie filling evenly to make the next layer. Spread remaining half of topping mixture over cherries. Sprinkle remaining crumbs over top. Cover and refrigerate overnight until ready to serve.