1 c. flour
1 stick butter
2 bananas
1 (8 oz.) pkg. cream cheese
1 c. powdered sugar
1 medium Cool Whip
1 can cherry pie filling
1/2 c. pecans, chopped

Blend flour and butter together. Pat into the bottom of a pie pan. Press the pecans into the pie crust.

Bake until golden brown at 350°F. Set pie crust aside to cool. Then cream together the powdered sugar and cream cheese. Spread this into the cooled crust. Slice the bananas and place on top of the cream cheese mixture. Cover with the Cool Whip. Spoon the cherry pie filling on top of the Cool Whip. Refrigerate until it is served.