CRUST:

1 c. plain flour
1/2 c. brown sugar (light)
1 stick butter
1/2 c. fine chopped pecans

Melt butter in 8x12x2-inch deep pan. Mix sifted flour, brown sugar and nuts. Add melted butter; mix well in bowl, then pat down in bottom of pan. Bake at 350 degrees until golden brown. Then cool and add filling.

FILLING:

1 lg. pkg. cream cheese (softened to room temperature)
1 can condensed milk
1/3 c. lemon juice
1 lg. Cool Whip

Mix softened cream cheese and can of condensed milk. Mix until smooth, then add lemon juice. Mix well; add Cool Whip and spread over crust. Top with can of cherry pie filling. Refrigerate overnight. Makes large dessert. Cut in squares. Top with cherries.