1 c. walnut pieces, divided
1 1/4 c. all-purpose flour
1/2 c. firmly packed brown sugar
1/2 c. butter flavor Crisco
1/2 c. flaked coconut

FILLING:

2 (8 oz.) pkgs. cream cheese
2/3 c. sugar
2 eggs
2 tsp. vanilla
1 c. (21 oz.) cherry pie filling

Heat oven to 350 degrees. Grease a 13 x 9 x 2 inch pan with butter flavor Crisco, set aside. Chop 1/2 cup nuts for topping, set aside. Chop remaining 1/2 cup nuts finely.

FOR CRUST: Combine flour and brown sugar. Cut in butter flavor Crisco until fine crumbs form. Add 1/2 cup finely chopped nuts and coconut. Mix well. Remove 1/2 cup and set aside. Press remaining crumbs in bottom of pan. Bake at 350 degrees for 12 to 15 minutes, until edges are lightly browned.

FOR FILLING: Beat cream cheese, sugar, eggs and vanilla in small bowl at medium speed of electric mixer until smooth. Spread over hot baked crust. Return to oven. Bake 15 minutes longer. Spread cherry pie filling over cheese layer. Combine reserved coarsely chopped nuts and reserved crumbs. Sprinkle evenly over cherries. Return to oven. Bake 15 minutes longer. Cool. Refrigerate for several hours. Cut into bars about 2 inches. Yield: 36 bars.