CRUST:

1 c. walnut pieces, divided
1 1/4 c. all-purpose flour
1/2 c. brown sugar, firmly packed
1/2 c. butter flavor Crisco
1/2 c. flake coconut

Heat oven to 350 degrees. Grease 13 x 9 x 2-inch pan with butter flavor Crisco; set aside. Chop 1/2 cup nuts coarsely for topping; set aside. Chop remaining 1/2 cup finely.

For crust, combine flour and brown sugar; cut in butter flavor 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 at 350 degrees for 12 to 15 minutes, until edges are lightly browned.

FILLING:

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

For filling, beat cream cheese, granulated sugar, eggs and vanilla in small bowl at medium speed of electric mixer until smooth. Spread over hot baked crust. Return to oven. Bake 15 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. Refrigerate several hours. Cut into bars, about 2 x 1 1/2 inches. Yield: 36 bars.