1 1/4 c. flour
1/2 c. soft butter
2 tbsp. sugar
1/2 c. chopped pecans

Combine all ingredients and press into bottom of 11 x 7 x 1 1/2 inch pan. Bake at 400 degrees for 20 minutes. Cool.

CHERRY TOPPING:

1 lb. can pitted cherries
3/4 c. cherry juice
2/3 c. sugar
3 tbsp. cornstarch
1/8 tsp. salt
1/2 tsp. almond extract
Red food coloring

Drain cherries, reserving juice. If necessary, add water to juice to make 3/4 cup. Combine juice, cornstarch, sugar and salt to saucepan. Cook, stirring constantly until thick. Remove from heat, add almond extract and coloring. Cool slightly. Fold in cherries. Cool thoroughly.

CHEESE FILLING:

12 oz. cream cheese
1 c. powdered sugar
2 tbsp. milk
1 c. chopped pecans
1 tsp. vanilla
2 tbsp. sugar
1 c. heavy cream, whipped

Beat together cream cheese, sugar and milk until smooth. Spread over pastry. Sprinkle pecans over cheese mixture. Fold vanilla, sugar into whipped cream and spoon over pecans. Pour cherry topping over all and spread evenly. Refrigerate at least 8 hours before cutting and serving. Serves 10 to 12.