1/2 c. butter
1 c. flour
1 c. chopped pecans
8 oz. cream cheese
1 c. powdered sugar
4 c. Cool Whip
1 (20 oz.) cherry pie filling
1 (3 oz.) vanilla instant pudding
Pecans, chopped

Preheat oven to 350 degrees. Cut butter into flour in bowl until crumbly. Stir in 1 cup pecans. Pat into 9 x 13 inch pan. Bake 20 minutes. Cool. Beat cream cheese (softened) with powdered sugar in bowl until light and fluffy. Add 2 cups Cool Whip, mix gently. Spread on cooled crust. Spoon pie filling on top. Prepare pudding mix using package directions. Spread over pie filling. Top with remaining 2 cups Cool Whip and additional pecans. Chill until served. Serves 12 to 15.