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| 1 Tasse | Walnut pieces, divided |
| 1 1/4 Tasse | all-purpose flour |
| 1/2 Tasse | brown sugar firmly packed |
| 1/2 Tasse | Butter Flavor Crisco |
| 1/2 Tasse | Flake coconut |
| 2 Packung | Cream cheese, 8 oz. each softened |
| 2/3 Tasse | sugar granulated |
| 2 | eggs |
| 2 Teelöffel | vanilla |
| 1 Dose | Cherry pie filling ( 21 oz ) |
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1. Heat oven to 350. Grease a 13 x 9 x 2 inch pan with Butter Flavor Crisco. Set aside.
2. Chop 1/2 cup nuts coarsely for topping. Set aside. Chop remaining 1/2 cup finely.
3. For Crust: combine flour and brown sugar. Cut in Butter Flavor Crisco until fine crumbs form. Add 1/2 cup finely chopped nuts and coconut. Mix well. Remove 1/2 cup. Set aside. Press remaining crumbs into 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 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 x 1 1/2 inches.
Makes 36 bars.
David Knight
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