1 stick butter
1 c. flour
1 c. chopped pecans

Cut butter into flour. Stir in pecans. Pat into a 9 x 12 inch pan and bake at 350 degrees for 20 minutes. 1 c. powdered sugar 2 c. Cool Whip

Cream sugar into cream cheese. Whip with Cool Whip gently and spread on crust. Spread 1 can cherry pie filling on top of Cool Whip.

Mix 1 small box vanilla instant pudding mix according to directions and spread on top of cherry pie filling. Sprinkle with coconut; spread 2 cups Cool Whip on top. Sprinkle with chopped pecans. Chill in refrigerator.