Mix crumbs and powdered sugar for crust; mix in melted butter. Line sides and bottom of 13x9 inch pan.
Mix softened cream cheese with sugar and blend until well mixed. Beat in Cool Whip until smooth. Spread on graham cracker crust. Refrigerate overnight.
Clean fruit and slice. Arrange on filling; pour cooled glaze over fruit (I do this just before serving).
Can use other fruit -- peaches, blueberries or canned cherry or blueberry pie filling.
Glaze:
1 c. fresh fruit crushed, 1 c. water, 3/4 c. sugar, 3 T. cornstarch (food coloring; optional)
Cook fruit and water about 2 minutes. Combine sugar and cornstarch, stir in above juice. Cook until thickened and bubbly.
