CRUST:

2 c. plain flour
2 c. chopped pecans
2 sticks butter

Preheat oven to 300 degrees. Melt butter in a pan. Add flour and nuts. Put in a 15x10 pan. Spread very thin. Bake 30-45 minutes until brown; cool.

FILLING:

3 c. powdered sugar
2 containers Cool Whip
8 oz. cream cheese
2 cans cherry pie filling

Mash cream cheese until creamy. Add sugar and Cool Whip. Spread onto crust; chill for 1 hour. Top it with the cherry pie filling.