6 tbsp. melted butter
1 1/2 c. crushed graham crackers
1 heaping c. powdered sugar
2 tbsp. milk
8 oz. softened cream cheese
1 c. chopped pecans
1 tub Cool Whip
1 can cherry pie filling

Mix butter and crackers to make crust. Press into 11 x 7 inch pan. Bake 10 minutes at 350 degrees, then allow crust to cool.

In small bowl add powdered sugar, milk and cream cheese. Beat with mixer until creamy and smooth. Spread over cooled crust. Add pecans on top. Refrigerate for 30 minutes. Add Cool Whip over pecans. Top with cherry filling. Keep refrigerated.