1 c. (2 sticks) butter, softened
1 c. granulated sugar
1 tsp. vanilla
2 eggs
2 c. all-purpose flour
1 c. chopped nuts
2 (21 oz.) cans cherry or blueberry pie filling

Cream butter, sugar, and vanilla in large mixing bowl. Beat in eggs, one at a time. Gradually beat in flour. Fold in chopped nuts. Stir to combine.

Lightly spray a medium-sized, rimmed baking sheet with no-stick vegetable spray. Spread about 3/4 of the batter in prepared pan. Pour pie filling evenly over the batter. Drop remaining batter by teaspoonfuls over pie filling.

Bake in a preheated 350 degree oven 45 minutes or until lightly browned. Let cool and cut in squares. Serves up to 30.

NOTE: This dessert can be prepared in a 13x9 cake pan using only one can of pie filling. The crust will be thicker and the number of servings smaller.