1 cup walnut pieces, divided
1 and 1/4 cups all-purpose flour
1/2 cup firmly packed brown sugar
1/2 cup Butter Flavor Crisco
1/2 cup flake coconut
Filling
2 packages (8 ounces each) cream cheese softened
2/3 cup granulated sugar
2 tsp vanilla
1 can (21 ounces) cherry pie filling
Preheat oven to 350 degrees. Grease a 13-inch by 9-inch by 2-inch pan with Butter Flavor Crisco. Set aside.
Chop 1/2 cup nuts coarsely for topping. Set aside. Chop remaining 1/2 cup of nuts finely.
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 in bottom of pan. Bake at 350 degrees for 12 to 15 minutes, until edges are lightly browned.
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.
Spread cherry pie filling over cheese layer. Combine reserved coarsely chopped nuts and reserve crumbs. Sprinkle evenly over cherries. Return to oven. Bake 15 minutes longer. Cool. Refrigerate several hours. Cut into bars, about 2 inches by 1 and 1/2 inches.