Chocolate Cherry Cream Pie

22 graham crackers
2 tablespoons granulated sugar
6 tablespoons butter, melted
1 small box instant chocolate pudding mix
1/2 container Cool Whip
1 can cherry pie filling

Crush crackers into fine crumbs. Combine well with sugar and butter. Press firmly into 9-inch pie plate. Bake at 350 degrees F for 8 minutes. Cool before filling.

Prepare pudding as directed for pie filling. Chill for 30 minutes, then spread into crust. Spread Cool Whip carefully on top. Spoon cherries on top. Chill for 2 hours before serving.