CRUST:

1 c. flour
1/2 c. butter, softened
1/4 c. brown sugar
1/2 c. chopped nuts

FILLING:

1 (8 oz.) pkg. cream cheese, softened
2 c. confectioners' sugar
2 tsp. vanilla
1 tub Cool Whip

TOPPING:

1 (32 oz.) can cherry pie filling

Combine flour, butter, brown sugar and nuts. Pat into an ungreased 9 x 9 pan. Bake 10 to 15 minutes at 375 degrees until browned. Crumble with a fork and pat down again. Cool.

Cream the cheese, sugar, vanilla adding the Cool Whip gradually. Mix well and spoon over the cooled crust.

Spoon cherry pie filling over the cheese filling. Chill several hours. Also good with blueberry pie filling.