1 stick butter
1 c. flour
2/3 c. nuts, chopped
1 (4 oz.) cream cheese
1/4 c. sugar
1 envelope non-dairy topping mix
1/2 c. milk
1/2 tsp. vanilla
2 (3 oz.) pkgs. instant chocolate pie filling
1 tsp. vanilla
Whipped cream
Nuts, chocolate shavings or cherries for garnish

Combine butter, flour and nuts. Mix well and pat into bottom and sides of two (9 inch) pie pans. Bake 20 minutes at 350 degrees. Cool. Combine cream cheese, sugar, topping mix, milk and vanilla. Beat until light and fluffy. Spread on crusts. Chill 4 hours or overnight. Prepare chocolate pie filling according to directions, adding 1 teaspoon vanilla, and pour over cream cheese mixture. Chill until set. Garnish with whipped cream, nuts, chocolate shavings and cherries. Makes 2 pies.

Variation: Chocolate Peanut Butter Pie - add 1 cup peanut butter to cream cheese layer.