Cherry Dessert

1 (32 oz.) can cherry pie
1 (3 oz.) pkg. cherry Jello filling
1 pkg. graham crackers
l/3 c. sugar
1 stick (1/2 c.) butter
1/2 c. water

1. Melt butter over low heat. Grind graham crackers into crumbs. Combine in an 8x8 inch pan. Press down firmly to form crust. Refrigerate to harden. 2. Combine cherry pie filling, sugar, and water in large saucepan. Heat over low till boiling. Remove from heat, add cherry Jello. Let cool to room temperature, stirring often. When cool, pour the cherry mix over the crust, arranging the cherries evenly. Refrigerate several. hours. Serve in large squares. Use 9x13 inch pan if doubling recipe.