CRUST:

2 c. flour
2 sticks butter, melted
1 c. chopped pecans

TOPPING:

8 oz. cream cheese
1/2 box powdered sugar
9 oz. Cool Whip
1 can cherry pie filling

Mix ingredients for crust well with spoon and spread on bottom of sheet cake pan. Press well. Bake at 400 degrees. Watch well, not to burn. Cool about 20 minutes.

Mix cream cheese with sugar. Add Cool Whip and mix well. Pour on crust. Add cherry pie filling on top. Refrigerate 24 hours before serving.