CRUST:

1 c. walnuts or pecans, divided
1 1/2 c. all-purpose flour
1/2 c. firmly packed brown sugar
1/2 c. butter flavor Crisco
1/2 c. flaked coconut

FILLING:

2 (8 oz.) pkgs. cream cheese, softened
2/3 c. granulated sugar
2 eggs
2 tsp. vanilla
1 (21 oz.) can cherry pie filling

Heat oven to 350 degrees. Grease 13 x 9 x 2 inch pan with butter flavor Crisco; set aside. Chop 1/2 cup nuts fine; set aside. Chop other 1/2 for the filling.

For Crust: Combine granulated sugar and flour. Cut in butter flavor Crisco until fine crumbs form. Add 1/2 cup chopped nuts and coconut. Mix well. Remove 1/2 cup. Set aside. Press remaining crumbs in bottom of pan. Bake at 350 degrees for 12 to 15 minutes until edges are lightly browned.

For Filling: Beat cream cheese, granulated sugar, eggs, and vanilla in small bowl at medium speed of mixer until smooth. Spread over hot, baked crust. Return to oven. Bake 15 minutes longer.

Spread cherry pie filling over cheese layer. Combine reserved chopped nuts and reserved crumbs. Sprinkle evenly over cherries. Return to oven. Bake 15 minutes longer. Refrigerate several hours. Cut into bars about 2 x 1 1/2 inches. Makes 36 bars.