1 c. flour
½ c. oleo
1/4 c. brown sugar
½ c. pecans
Mix together until crumbly. Spread evenly in a 9″x13″ baking pan, patting lightly. Bake for 12 to 15 min at 350, until light brown. Cool completely.
Filling:
Beat together 1 c powdered sugar and 1 pkg (8oz) cream cheese. Mix in one 8 oz carton of whipped topping. Spread on crust. Refrigerate. After cheese layer is set, top with 1 can cherry pie filling. Best to refrigerate 24 hrs before serving.
