CRUST:

1 c. flour
1 stick butter, melted
1/2 c. chopped nuts
Pinch of salt

Mix flour and melted butter. Add nuts and salt. Press into pie plate. Bake at 350 degrees until brown. Cool.

FILLING;
1 (8 oz.) pkg. cream cheese
1/2 tsp. vanilla
1 c. powdered sugar
1/2 carton Cool Whip
1 can cherry pie filling (I use Comstock)

Mix cream cheese, vanilla, powdered sugar and Cool Whip together. Spread on cooled pie crust. Spread 1 can Comstock cherry pie filling over that on top. Spread remaining Cool Whip and sprinkle with nuts. Leave in refrigerator overnight or at least 4 hours.