1 1/2 sticks butter, melted
1 1/2 c. flour
1/2 c. pecans, finely chopped

Melt butter. Add flour and pecans. Press into a 13x9 inch baking pan. Bake 15 minutes or until brown in 350 degree oven. Let cool.

Mix together:

1 pkg. (8 oz.) cream cheese, softened
1 c. powdered sugar
1 c. Cool Whip

Spread over crust.

Mix together 2 small packages instant Jello chocolate pudding with 3 cups milk. Mix pudding and milk and let set until thick. Spread over cream cheese mixture. Then finish covering with Cool Whip. Decorate with pecans and cherries.

(This will call for the large Cool Whip.)