1 ¼ c.
flour
½ c.
brown sugar
½ c.
margarine
½ c.
coconut
Filling: 2-8oz
packages cream cheese, softened
2/3 c.
sugar
2 eggs
2 t. vanilla
1 can
cherry pie filling
Heat oven to 350 degrees.
Grease 13x9 pan. Chop ½ cup nuts
coarsely for topping. Chop remaining
finely. For crust: combine flour and brown sugar. Cut in margarine until resembles fine crumbs.
Add ½ c. finely chopped nuts and coconut. Mix well. Remove ½ c. and
set aside. Press remaining crumbs into
the bottom of pan. Bake at 350 degrees
12-15 minutes. Filling: beat cream
cheese, sugar, eggs and vanilla in bowl at medium speed. Spread over hot baked crust. Return to oven bake 15 minutes. Spread cherry pie filling over cream cheese
layer. Combine reserved nuts and
crumbs. Sprinkle over cherries and bake 15 minutes longer. Cool.
Refrigerate several hours.