1 c. walnuts, divided
1 1/4 c. flour
1/2 c. packed brown sugar
1/2 c. butter flavored Crisco
1/2 c. flake coconut

FILLING:

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

Preheat oven to 350 degrees. Grease bottom of 13 x 9 x 2 inch pan. Chop 1/2 cup nuts coarsely for topping. Set side. Chop remaining 1/2 cup finely

CRUST: Combine flour and brown sugar. Cut in butter Crisco until fine crumbs form. Add 1/2 cup fine chopped nuts and coconut. Mix well. Remove 1/2 cup and set aside. Press remaining crumbs in bottom of greased pan. Bake at 350 degrees for 12-15 minutes until edges are lightly brown.

FILLING: Beat cream cheese, granulated sugar, egg, and vanilla until smooth. Spread over hot baked crust. Return to oven. Bake 10 minutes longer. spread cherry pie filling over cheese layer. Combine reserved coarsely chopped nuts and reserved crumbs. Sprinkle evenly over cherries. Return to oven. Bake 15 minutes longer. Cool. Cut into 24 bars.