3/4 c. butter
1 1/2 c. all purpose flour
3/4 c. finely chopped pecans
1 c. powdered sugar
1 (8 oz.) pkg. cream cheese, softened
3 c. frozen whipped topping, thawed
2 (3 1/8 oz.) pkgs. coconut cream pudding & pie filling
1 (21 oz.) can cherry pie filling
Toasted coconut (opt.)

Using a pastry blender or 2 knives, cut butter into flour until mixture is the consistency of coarse meal. Add pecans and press into a 13"x9"x2" baking pan. Bake at 350 degrees for 20 minutes or until golden brown; cool.

Gradually add sugar to cream cheese, beating mixture well. Fold in 1 cup whipped topping, and spread mixture in cooled crust. Prepare pudding according to package directions, cool and spread over cream cheese layer. Top with cherry pie filling. Spread with remaining whipped topping. Sprinkle with toasted coconut if desired. Refrigerate several hours. 16 to 18 servings.