1 1/2 c. self-rising flour
1 1/2 sticks butter
1/2 c. pecans, chopped fine
1 c. sugar
8 oz. cream cheese, softened
1 medium Cool Whip
1 can cherry pie filling

Mix flour, butter and pecans well. Press into a 9 x 13 baking dish.

Bake at 325°F for 20 to 25 minutes. Cool. Mix sugar and cream cheese; fold in Cool Whip. Add to cooled crust. Spread 1 can cherry pie filling on top. Refrigerate.