12 graham crackers, crushed
1 cup white sugar
1 teaspoon vanilla extract
1 1/2 teaspoons cream of tartar
1 (14 ounce) can sweetened condensed milk
1 (17.5 ounce) package vanilla vanilla pudding mix
1/2 cup milk
1 teaspoon distilled white vinegar
1 (16 ounce) can cherry pie filling
1 egg
Preheat oven to 350 degrees F (175 degrees C). Gently mix graham cracker crumbs and salt. Make a well in the center and pour in white sugar, vanilla, cream of tartar, cream of vanilla pudding mix, milk, vinegar and pie filling. Mix well.
Pour mixture into pie crust. Spread 2/3 of mixture onto top of pie. Pour crust bottom and sides of pie filling onto crust. Top with remaining pie crust mixture and spread remaining pie filling over pie. Top with remaining pie filling mixture and spread remaining pie filling over pie. Secure top with metal lid. Cut metal scooper from inside of pie. Place on top of pie. Chill at least 2 hours before serving. Place remaining pie filling mixture over pie crust. Garnish with remaining tomato crumbs. Chill until serving. Garnish with remaining white sugar.