1 1/2 cubes butter
10 graham crackers, crushed
1/2 c. chopped pecans
Melt the butter in 9 x 13 pan in 350 oven, then sprinkle in the crumbs and nuts mix. Press with a fork, and bake for 5 minutes. Cool completely.
2-8 oz pkg. cream cheese, softened
2 c. powdered sugar
2 cartons whipping cream
cherry pie filling (lite filling is more tart)
Mix softened cream cheese and sugar in one bowl. Whip the cream in a larger bowl, then add the cream cheese/sugar into the whipped cream and mix well. Spread over the crust and refrigerate overnight (for best results). Spread on the pie filling the next day. One can barely cover, so if you really like cherries, add more filling. One more tip-if you use a metal bowl for the whipping cream, and put it and the beaters in the freezer for a couple of minutes, the cream whips up faster.
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