1 c. Diamond walnuts
1 (2 layer size) pkg. white cake mix
1/2 tsp. vanilla
6 drops red food coloring
1 (8 oz.) container frozen nondairy whipped topping, thawed
1 (1 lb. 5 oz.) can cherry pie filling

Coarsely chop 1/4 cup of walnuts; set aside. Chop remainder medium fine. As package directs, prepare cake mix, adding vanilla and 3/4 cup walnuts; bake in two 9-inch layer cake pans. Cool 10 minutes; invert out onto wire racks until cooled. Fold food coloring into topping. Spread 1-inch wide ring of topping on outer edge of each layer. Spoon pie filling in center of each. Stack layers on serving plate; spread remaining topping on sides of cake. Sprinkle reserved walnuts on cake top. Chill.

Makes 12 servings.