2 sticks butter
2 c. plain flour
1 1/2 c. chopped pecans
8 oz. cream cheese, room temp.
2 c. powdered sugar
1 lg. carton Cool Whip
1/2 tsp. lemon juice
1 can cherry pie filling

Mix softened butter, flour and chopped pecans with hands. Press into the bottom of baking dish. Bake at 300 degrees for 1 hour. Cool thoroughly. Combine the cream cheese, sugar and lemon juice. Fold in the Cool Whip and spread lightly on the baked pecan mixture. Add 2 drops of red food coloring to cherry pie filling and spread this on top of the Cool Whip. Place this in refrigerator for 1 hour before serving.