1 can cherry pie filling
1 box confectioners' sugar
1 lg. container Cool Whip, softened
1 (8 oz.) pkg. Philadelphia cream cheese, softened
2 c. self-rising flour
2 sticks butter
1 c. broken pecans

Melt butter. Add flour and pecans and press into 13 x 9 x 2 inch Pyrex dish. Bake at 350 degrees until brown. Cool. Beat cream cheese with powdered sugar. Add Cool Whip and beat again. Spread over cooled crust. Top with cherry pie filling. Chill thoroughly before serving. Yield: 15-20 servings.