My Cherry Cheesecake Dip

My Cherry Cheesecake Dip 2 tubs of cool whip, jar of marshmallow fluff, softened block of cream cheese, a box of graham crackers 2 cans of cherry pie filling... this will be enough to fill 2 8x8pans or one 8x12. Crush one sleeve of your graham crackers and evenly distribute them in your pans, do not pack them in to the pan. In a large bowl, mix your fluff, both tubs of cool whip and your cream cheese VERY well...you don't want a big bite of fluff or cream cheese with this...the secret to this tasting just right and not taking forever to make is making sure the cream cheese is reeaaaallllllyyyy soft when you start to work with it. Once you have everything mixed together (and you've tasted it to make sure its just right (if its a little too sweet you can add more cream cheese if you have it on hand, if its too cream cheese add a little powdered sugar, but keep in mind the cherries will add another level of flavor) Take a clean spoon or spatula and GENTLY spread these in to the pans, work from the inside out, making sure you are spreading large amounts of filling at a time. Take your time with this step, otherwise your going to end up mixing your cracker crumbs in to your filling. Next empty a full can of cherry pie preserves on to each dish and your all done! Break your leftover crackers up in to fourths and start dippin!