1/2 c. butter
1 1/4 c. flour
2 tbsp. sugar

Mix and pat in 9 x 13 inch pan. Bake at 375 degrees for 10-15 minutes until light brown. Cool crust.

Mix 1 large vanilla pudding (instant) as directed and pour over cooled crust. Let pudding set to form layer, then add 1 can cherry pie filling (I added half one more). Spread layer of whipped cream or Cool Whip. (May wait to put on until ready to serve.) Refrigerate. Good!