CRUST:

1 c. butter
2 c. flour
1/2 c. pecans
1/2 c. sugar

Soften butter (do not melt). Mix flour, pecans and sugar together and add butter. Mix until crumbly. Press mixture into a 9"x13" pan. Bake at 350 degrees until light golden brown, approximately 12 to 15 minutes. Cool in pan. Add filling after crust is completely cooled, 20 to 25 minutes.

FILLING:

1 (8 oz.) pkg. cream cheese, softened
2 c. powdered sugar
1 lg. container Cool Whip
6 tbsp. milk
1 tsp. vanilla
2 cans cherry pie filling

Cream together cream cheese, sugar, milk and vanilla. Fold Cool Whip into cheese mixture. Spread mixture over cooled crust ann top off with cherry filling. Refrigerate unused portions. This makes 1 (9"x13") or 2 (8") round pans.