1 1/2 c. flour
1 dash cinnamon
3/4 c. butter
1/2 c. crushed pecans
1 1/4 c. Cool Whip
1 c. powdered sugar
8 oz. cream cheese
2 (3 oz.) pkgs. instant lemon pudding
3 c. cold milk

Mix together first 4 ingredients and pat into 9x13 pan. Bake at 375 degrees for 15 minutes. Beat together Cool Whip, powdered sugar and cream cheese until fluffy. Spread over cool crust. Chill in refrigerator.

Whip pudding and milk until pudding starts to thicken. Pour over cream cheese mixture. Spread remaining Cool whip on top. Sprinkle with pecans and decorate with maraschino cherries. Chill for 2 hours.