For the Crust: 10 sheets graham crackers, crushed 1/2 cup butter, melted For the Pie: 3 (8 ounce) containers Cool Whip 8 ounces Cherry Jello powder 1/3 cup granulated sugar ¾ cup 7 Up 1 teaspoon, vanilla extract Whipped cream (for decorating) Cherries (for decorating)   Prepare the Crust: Pre-heat the oven to 350 degrees Fahrenheit.  In the bowl of a stand mixer fitted with the paddle attachment, place crushed graham crackers. Pour the melted butter mixture into the bowl and combine on medium speed until consistent. Gently place the crummy mixture into your pie dish, ensuring the bottom and sides are free of any holes Bake for 10 minutes, or until golden brown Set aside   Make the Pie: In a large mixing bowl, add a cup of boiling water to 8 ounces of Cherry Jello Powder. Add 1/3 cup of granulated sugar and stir until the mixture is dissolved and smooth Add ¾ cup of 7 Up and stir Place the cherry mixture into the refrigerator to chill for 10 minutes In the bowl of a stand mixer fitted with the whisk attachment, add 2 (8 ounce) containers of Cool Whip Pour the chilled cherry mixture into the Cool Whip and whisk on high until fluffy and pink throughout Spoon the cherry mixture into the pie crust until it heaps into a mound of fluff. Without cleaning the mixture, add one remaining container of Cool Whip and a teaspoon of vanilla extract Whisk on high until light pink and smooth Top the pie with the mixture, garnish with cherries and whipped cream and refrigerate for at least one hour before serving