CRUST:

1 c. flour
1/4 c. brown sugar
1 stick butter, melted
1 c. pecans

Mix all ingredients together in a 13 x 9 inch cake pan and bake 15 minutes in a 350 degree oven. Cool.

FILLING:

1 lg. Cool Whip (12-16 oz.)
1 (8 oz.) cream cheese
3/4 c. sugar
1 tsp. vanilla

Beat all together in a large bowl. Spread on cool crust. Top with 2 cans cherry pie filling and refrigerate overnight.