2 c. flour
1 c. chopped nuts
2 sticks butter
8 oz. pkg. cream cheese
1 box powdered sugar
12 oz. Cool Whip
1 can cherry pie filling

Mix flour, nuts, and butter. Spread and pat into 13 x 9-inch pan.

Bake 30 minutes at 350°F.

Cool. Beat cream cheese and powdered sugar. Stir in Cool Whip. Spread over cooled crust. Spread cherry pie filling over the top. Set in refrigerator over night.