Pie crust for 2 pies
1 8 oz. softened cream cheese
1/2 c. sugar
2 eggs
1 tsp. vanilla
2 cans cherry pie filling
1 container Cool Whip
chopped nuts

Roll out pie crust together to fit a large cookie sheet.

Bake at 350 for 15 minutes.

Blend cream cheese, sugar, eggs and vanilla. Beat well and spread over the baked crust.

Bake filling for 10 minutes. Let cool.

Spread 2 cans of cherry pie filling on top. Cover with Cool Whip and sprinkle with nuts.