CRUST:

1/2 c. butter
3/4 c. pecans
1 c. self-rising flour
1/2 c. dark brown sugar

Combine ingredients and bake at 350 degrees in greased 9 x 9 inch pan for 15 minutes. Cool.

FILLING:

1 (8 oz.) pkg. cream cheese
1 (8 oz.) container Cool Whip
1 tsp. vanilla

Soften cream cheese to room temperature. Beat on medium until fluffy; add Cool Whip and vanilla. Spread over baked mixture. Top with 1 (16 ounce) can of cherry pie filling. Refrigerate.