Crust:

1 c. (2 sticks) butter, softened
1 c. finely chopped pecans
2 c. all-purpose flour

Mix with hands and pat into a 9x13-inch greased glass cake pan and bake at 300°F for 45 minutes or until golden brown. Take out and let cool.

Filling:

1 (8 oz.) pkg. cream cheese
3 c. powdered sugar
1 tsp. vanilla
large container of cool whip
1 or 2 cans cherry pie filling

Beat cream cheese until creamy. Add sugar and vanilla and beat until blended. Fold in cool whip. Pour in crust and put 1 or 2 cans cherry pie filling over the top. Refrigerate.