CRUST:

2 cups self-rising flour
1 cup (2 sticks) butter
1 cup chopped fine pecans

Preheat oven to 350°F.

Prepare the cake bottom by mixing all three ingredients and pressing into a 13x9-inch oven safe dish. Brown in oven. Remove and allow to cool.

FILLING:

1 (8 oz.) pkg. Philadelphia cream cheese
2 (8 oz. ea.) containers Cool Whip
1 (1 lb.) box confectioners' sugar
2 cans cherry pie filling

Prepare the cake mixture by mixing cream cheese, Cool Whip and confectioners' sugar in a bowl and pour over the crust (bottom).

Top cake by spreading two cans of cherry pie filling.

Refrigerate and serve once cold.

Submitted by: Troy Jenkins