| • 2 cups all-purpose flour |
| • 2 sticks margarine, softened |
| • 1 cup chopped pecans |
| 1: Preheat oven to 350°F. | |
| 2: Mix ingredients and press into a 9×13 Pyrex dish. | |
| 3: Bake for 25 minutes. | |
| 4: Let cool. |
| • 8 ounces cream cheese, softened |
| • 1½ cups powdered sugar |
| • 1 large carton Cool Whip |
| • 1 can cherry pie filling |
| 1: Blend together cream cheese, sugar, and Cool Whip, and spread on top of the crust. | |
| 2: Spread the pie filling over the second layer. | |
| 3: Store in the refrigerator. |
From the kitchen of Thelma Brown.