Chocolate Cherry Torte

1 pound chocolate covered graham crackers -- crushed
1 cup butter, melted
2 envelopes dream whip
1 cup cold milk
1 teaspoon vanilla
8 ounces cream cheese, softened
2 cans cherry pie filling (21 oz each)

Set aside 1/4 cup cup of crushed cookies for topping. Combine the remaining cookies with butter; spread into a 13x9x2" baking dish. Set aside.

In a mixing bowl, combine whipped topping mixes, milk and vanilla; beat on Low speed until blended. Beat on High for 4 minutes or until thickened and stiff peaks form.

Add cream cheese; beat until smooth. Spread over crust; top with pie filling.

Sprinkle with reserved cookies. Refrigerate for 12-24 hours before serving.

Yield: 12-16 servings.