1 1/2 c. self-rising flour
1 stick butter
1/2 c. chopped pecans

Have butter at room temperature. Mix with flour. Add nuts. Pat into 9 x 13 inch baking dish (greased with Pam). Bake at 300 degrees for 30 minutes. Cool crust well.

FILLING:

1 (8 oz.) pkg. cream cheese
1 c. sugar
1 sm. carton Cool Whip
1 can cherry pie filling (or any fruit filling)

Mix room temperature cream cheese with sugar. Fold in Cool Whip. Place on top of crust. Place cherry pie filling over top. Let set in refrigerator for 4 hours before serving. It is actually better prepared the day before serving. Keep refrigerated.