3/4 c. butter
1 1/2 c. all purpose flour
3/4 c. finely chopped pecans
1 c. powdered sugar
1 (8 oz.) pkg. cream cheese, softened
3 c. frozen whipped topping, thawed
2 (3 1/8 oz.) pkg. coconut cream pudding and pie filling
1 (21 oz.) can cherry pie filling
Toasted coconut; optional

Using a pastry blender or 2 knives, cut butter into flour until mixture is the consistency of coarse meal. Add pecans and press into 13 x 9 x 2 inch baking pan. Bake at 350 degrees for 20 minutes or until golden brown. Cool.

Gradually add sugar to cream cheese, beating mixture well. Fold in 1 cup whipping topping and spread mixture over the cooled crust. Prepare pudding according to package directions. Cool and spread over cream cheese layer. Top with cherry pie filling; spread with remaining topping. Sprinkle with toasted coconut, if desired. Refrigerate for several hours. Yields 12-15 servings.