CRUST:

1 1/2 c. flour
1/2 c. chopped pecans
3-5 tbsp. sugar
1 1/2 sticks butter

Mix well and press into 9x13 cake pan. Bake until golden brown. Let cool. (Can be placed in refrigerator for quicker cooling.)

1 (8 oz.) pkg. cream cheese
1 c. confectioners sugar
1 tbsp. vanilla
1 c. Cool Whip

Mix well and spread on top of cooled crust.

Pour and spread 1 can Comstock cherry pie filling on top of cream cheese mixture.

Spread Cool Whip on top of cherries. Sprinkle with pecan pieces on top of whipping.