Graham cracker crust
2 (8 oz.) pkgs. cream cheese, softened
1 c. confectioners' sugar, sifted
2 tbsp. milk
1 tsp. vanilla
1 c. chopped pecans
1 c. heavy cream
4 tbsp. confectioners' sugar
1 can cherry pie filling (approximately 2 c.)
1/2 tsp. vanilla

Either 2 pre-purchased or 9 1/2 inch pie plate (1 3/4 inch deep) or 9-inch springform pan. Use pie crust directions from graham cracker crumb box, for bottom and sides of pan.

Combine cream cheese with 1 cup confectioners' sugar. Mix in milk and 1 teaspoon vanilla. Spread on crust. Sprinkle with nuts. Combine cream with 4 tablespoons confectioners' sugar. Beat until stiff and spread over nuts. Combine pie filling with 1/2 teaspoon vanilla. Spread over whipped cream layer. Chill well before erving.