Ingredients

• 1 cup walnut pieces, divided
• 1 1/4 c all-purpose flour
• 1/2 c brown sugar, packed
• 1/2 c butter-flavor crisco
• 1/2 c flake coconut
• 2 8 oz. pkg cream cheese, softened
• 2/3 cup granulated sugar
• 2 eggs
• 2 tsp vanilla
• 1 can cherry pie filling

Directions

1. Heat oven to 350 degrees. Grease a 13 × 9 inch pan.

2. Chop 1/2 cup nuts coarsely for topping. Set aside. Chop remaining 1/2 c. finely.

3. For crust, combine flour and brown sugar; cut in crisco until fine crumbs form. Add 1/2 c finely chopped nuts and cocunt. Mix well. Remove 1/2 cup. Set aside. Press remaining crumbs in bottom of pan. Bake at 350 for 12 to 15 minutes, until edges are lightly browned.

4. For filling: beat cream cheese, granulated sugar, eggs and vanilla in small bowl at medium speed of electric mixer until smooth. Spread over hot baked crust. Return to oven. Bake 15 minutes longer.

5. Spread cherry pie filling over cheese layer.

6. Combine reserved coarsely chopped nuts and reserved crumbs. Sprinkle evenly over cherries. Return to oven. Bake 15 minutes longer. Cool. Refrigerate several hours. Cut into bars, about 2 by 1 1/2 inches.

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