6 T melted butter
1 1/2 c graham cracker crumbs
1 1/4 c of powdered sugar
2 T milk
8 oz cream cheese
1 c chopped pecans
9 oz cool whip
1 large can cherry pie filling

6 T melted butter 1 1/2 c graham cracker crumbs 1 1/4 c of powdered sugar 2 T milk 8 oz cream cheese 1 c chopped pecans 9 oz cool whip 1 large can cherry pie filling

Mix graham crackers and butter. Press into a 13x9" pan. Bake 10 minutes at 350. Cool. In small bowl add sugar, milk and cream cheese. Beat until creamy and smooth. Spread over cooled crust. Add chopped pecans over filling. Refigerate 30 minutes. Spread with with cool whip; top with a layer of cherry pie filling. Refigerate.