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

FILLING:

1 (8 oz.) pkg. cream cheese, softened
1/3 c. granulated sugar
1 egg
1 tsp. vanilla
1 (21 oz.) can regular or light cherry pie filling

Preheat oven to 350 degrees. Grease bottom of 13 x 9 x 2 inch pan. Chop 1/2 cup walnuts coarsely for topping. Set aside. Chop remaining 1/2 cup finely.

For Crust: 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. Set aside. Press remaining crumbs in bottom of greased pan. Bake at 350 degrees for 12 to 15 minutes until edges are lightly browned.

For Filling: Beat cream cheese, granulated sugar, egg, and vanilla until smooth. Spread over hot baked crust. Return to oven. Bake 10 minutes longer. Spread cherry pie filling over cheese layer. Combine reserved coarsely chopped nuts and reserved crumbs. Sprinkle evenly over cherries. Return to oven. Bake 15 minutes longer. Cool. Cut into 24 bars.