CRUST:

1 c. flour
1 stick butter
1/2 c. chopped pecans

Press into 2 quart Pyrex dish. Bake at 350 degrees for 15 minutes. Cool.

PUDDING MIXTURE:

1 pkg. Jello coconut pudding mix
1 pkg. Jello butterscotch pudding mix
3 c. milk

Cook until thick and cool.

CREAM MIXTURE:

8 oz. cream cheese
1 c. powdered sugar
1 c. Cool Whip

Cream well and fold in Cool Whip. Spread cream mixture on crust, then pudding. Top with the rest of Cool Whip. Space cherries on top (maraschino cherries cut in half and drained).