1 1/2 c. flour
1 c. pecans, chopped
1 (8 oz.) pkg. cream cheese
12 oz. Cool Whip
2 tbsp. sugar
3/4 c. butter
2 c. (1 box) powdered sugar
1 (22 oz.) can cherry pie filling

Mix flour, pecans, and butter. Press into bottom of a 13 x 9 inch pan. Bake at 350 degrees for 20 minutes. Cool. Soften cream cheese at room temperature. Cream with powdered sugar; mix Cool Whip and blend into cream cheese mixture. Spread over cooled crust. Pour cherry pie filling over cream cheese mixture. Chill well.