This recipe comes from the back of a CoolWhip label, date unknown. Recipe is typed below along with a scanned copy for archives.

FRUIT-TOPPED CHEESE PIE

1 package (8 oz.) cream cheese, softened
1/3 cup sugar
1-3/4 cups (4 oz.) BIRDS EYE COOL WHIP Whipped Topping, thawed
1 packaged graham cracker crumb crust
1 cup canned cherry pie filling

Beat cheese and sugar until creamy. Mix in topping. Spoon into crust; add pie filling around edge of pie. Chill at least 3 hours. Garnish with additional whipped topping if desired.