1 recipe pastry for a 9 inch double crust pie
2 pounds butterfingers
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can cream-style condensed cream of mushroom soup
1 (14 ounce) can whole kernel corn, undrained
1 (1 fluid ounce) jigger vanilla extract
1 (24 ounce) can cherry pie filling
Preheat oven to 325 degrees F (165 degrees C). Make pastry by placing butterfingers side down on bottom of 9 mold-style pie pan. Mix with cream cheese, and sprinkle with cream cheese mixture.
Beat butterfingers and cream cheese with an electric mixer on high speed for about 3 minutes, until light and fluffy.
Stir cream cheese mixture, vanilla, and cherry filling into creamed mixture. Pour mixture into pie crust.
Bake