Cherry Cheesecake

 

2 cups flour
1/2 cup brown sugar
1 cup chopped pecans
1 cup butter or margarine, softened
2 (1.5 oz.) envelopes whipped topping mix
1 cup cold milk
8 oz. pkg. cream cheese, softened
1 cup powdered sugar
1 tsp. vanilla extract
2 (21 oz.) cans cherry pie filling

1. Combine flour, brown sugar, pecans and butter; mix well. Press
into a 13x9 baking pan. Bake at 400 for 15 minutes; cool. Crumble
crust, and firmly press pack into pan.
2. Combine whipped topping mix and milk; beat until fluffy, and set
aside. (I use Cool Whip instead)
3. Combine cream cheese, powdered sugar, and vanilla; mix well, and
fold in whipped topping. Spread mixture over crust, and top with pie
filling. Chill.