1 cup butter 2 cup flour
1/2 cup pecans
1/2 cup sugar
8 oz pkg. cream cheese, softened
2 cup powdered sugar
1 lg. container Cool Whip
6 Tbsp. milk
1 tsp. vanilla
2 cans cherry pie filling
Soften butter (do not melt). Mix flour, pecans and sugar together
and add butter. Mix until crumbly. Press mixture into a 9"x13" pan.
Bake at 350 degrees until light golden brown, approximately 12 to
15 minutes. Cool in pan. Add filling after crust is completely
cooled, 20 to 25 minutes. Cream together cream cheese, sugar, milk
and vanilla. Fold Cool Whip into cheese mixture. Spread mixture
over cooled crust and top off with cherry filling. Refrigerate
unused portions. This makes 1 (9"x13") or 2 (8") round pans.