1 stick butter
1 c. flour
8 oz. cream cheese
1/2 c. pecans, chopped fine
1 c. powdered sugar
2 c. Cool Whip
1 lg. container Cool Whip
1 can cherry pie filling
1 lg. pkg. vanilla instant pudding

Cream butter, flour and pecans. Press into 9"x13" glass baking dish. (It will be thin.) Bake for 15 minutes at 325 degrees. Let cool 20 minutes. Mix cream cheese, powdered sugar and Cool Whip. Pour over crust. Then pour cherry pie filling over this. Then mix vanilla pudding as directed (using only 1/2 the milk). Spread this over the cherry pie filling. Add Cool Whip over the pie filling and sprinkle with nuts and refrigerate. The longer it is in the refrigerator the better it is.