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CHERRY NUT PIE 
CRUST:

2 sticks butter
2 c. plain flour
1 c. chopped nuts

PIE:

1 (8 oz.) cream cheese
3 c. powdered sugar
2 sm. cartons Cool Whip
1 can cherry pie filling

CRUST: Melt butter and mix with flour and nuts. Put into greased 9"x13" oblong pan, lining bottom and sides. Bake 250 degrees for 45 minutes; then increase to 300 degrees until crust browns evenly.

PIE: Cream sugar and cheese until light and fluffy. Fold in Cool Whip and mix well. Spread over thoroughly cooked crust. Top with 1 can cherry pie filling. Refrigerate. May use chocolate pudding and sprinkle with coconut instead of cherry pie filling.

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