2 c. walnut pieces
1/2 c. firmly packed brown sugar
1/2 c. butter flavor Crisco
1 1/2 c. all-purpose flour
1/2 c. flake coconut

FILLING:

1 pkg. (8 oz.) cream cheese, softened
2/3 c. sugar
2 eggs
2 tsp. vanilla
1 can (21 oz.) cherry or strawberry pie filling

Heat oven to 350 degrees. Grease 13 x 9 x 2 inch pan with butter flavor Crisco; set aside.

Chop 2 cups nuts coarsely for topping; set aside. Chop remaining 1/2 cup finely.

For crust: Combine flour and brown sugar. Cut in Crisco until fine crumbs form. Add 1/2 cup finely chopped nuts and coconut. Mix well. Remove 1/2 cup, set aside. Press remaining crumbs in bottom of pan. Bake for 12 to 15 minutes until edges are lightly browned.

For filling: Beat cream cheese, sugar, eggs and vanilla in small bowl at medium speed of electric mixer until smooth. Spread over hot baked. Return to oven. Bake 15 minutes longer. Spread cherry or strawberry pie filling over cheese layer. Combine reserved coarsely chopped nuts and reserved crumbs. Sprinkle evenly over filling. Return to oven. Bake 15 minutes longer. Cool. Refrigerate several hours. Cut into bars.