Filling:

1 large carton Cool Whip
1 (8 oz.) pkg. cream cheese
1 box confectioners sugar
1 tsp. vanilla
1 can cherry pie filling

Cream together Cool Whip and cream cheese. Add sugar and beat until smooth. Add vanilla and mix. Spread mixture into cooled crust and top with cherry pie filling. Chill in refrigerator before serving.

Crust:

1 1/2 sticks butter
1 c. chopped pecans
2 c. plain flour

Soften butter and mix with flour and pecans. Spread into a 9 x 13 baking dish. Brown in a 350°F oven until lightly browned. Cool.