1/2 c. butter
1 (8 oz.) pkg. cream cheese, softened
1 c. powdered sugar
1/4 c. powdered sugar
2 cans (21 oz.) cherry pie filling
1 c. flour
1/4 c. chopped nuts (pecans)
1 (9 oz.) carton Cool Whip

Melt butter and mix in 1/4 cup powdered sugar, flour and nuts. Press in a 9x13 pan. Bake for 15 minutes at 350 degrees or until brown.

Mix cream cheese and one cup powdered sugar until creamy; add Cool Whip. Spread over cool crust. Top with cherry pie filling. Refrigerate. Serves 12-16.