2 c. graham cracker crumbs
1/2 c. melted butter
1 (8 oz.) cream cheese
1 (3 oz.) cream cheese
2 tbsp. milk
1 c. powdered sugar
1/2 c. pecans
1 (8 oz.) Cool Whip
1 can cherry pie filling

Melt butter and add to graham cracker crumbs. Press into a 9 x 13 inch pan. Beat cream cheese, milk and powdered sugar together. Spread on graham cracker crust. Spread pecans on cream cheese layer.

Spread Cool Whip on top of pecans. Add cherry pie filling on top of the Cool Whip. (Blueberry pie filling also works great.) This dessert must be stored in the refrigerator.