Graham cracker pie crust
1 (8 oz.) cream cheese
3/4 c. sugar
1 c. chopped walnuts
1 container Leaney Cream, whipped
1 can Comstock cherry pie filling

Bake prepared graham cracker pie crust for 5 minutes at 325 degrees. Let cool. Beat together cream cheese with sugar until smooth. Layer cream cheese mixture into pie crust. Top with walnuts. Smooth Leaney Cream over nuts. Pour Comstock cherry pie filling over Leaney Cream. Refrigerate for 24 hours before serving.