CRUST:

1 c. walnuts, divided
1 1/4 c. all-purpose flour
1/2 c. firmly packed brown sugar
1/2 c. butter-flavor Crisco
1/2 c. flake coconut

Heat oven to 350 degrees. Grease bottom of 13 x 9 pan. Chop 1/2 cup walnuts coarsely for topping; set aside. Chop remaining 1/2 cup nuts finely.

Combine flour and brown sugar. Cut in butter-flavor Crisco until fine crumbs form. Add 1/2 cup finely chopped nuts and coconut; mix well. Remove 1/2 cup crumb mixture; set aside. Press remaining crumbs in bottom of pan. Bake at 350 degrees for 12-15 minutes until edges are lightly browned.

FILLING:

2 (8 oz.) pkgs. cream cheese, softened
2/3 c. granulated sugar
2 eggs
2 tsp. vanilla
1 (21 oz.) can cherry pie filling

Beat cream cheese, granulated sugar, eggs, and vanilla until smooth. Spread over hot baked crust. Return to oven and bake 15 minutes longer.

Spread cherry pie filling over cheese layer. Combine reserved coarsely chopped nuts and reserved crumb mixture; sprinkle evenly over cherries. Return to oven; bake 15 minutes longer. Cool; refrigerate several hours. Cut into 2 x 1 1/2- inch bars. Yield: 36 bars.