Ingredients:

Crust :

• 1-1/2 cup plain flour, sifted
• 1/2 cup margarine, melted
• 1/3 cup pecans, finely chopped

First Deck

• 11 ounce cream cheese, softened
• 1 cup powdered sugar, sifted
• 2 tablespoon milk

Second Deck

• 1 cup pecans, coarsely chopped

Third Deck

• 2 (1 lb.-5-oz.) cans cherry pie filling
• 1 pint whipping cream, well chilled
• 2 tablespoon granulated sugar     

Directions:

Crust: Preheat oven to 375 degrees. In an electric mixer, combine all 3 ingredients to form a dough. Prepare 2 pie plates by spraying with spray-oil; then press dough evenly to form crust on bottoms and 1/2 way up sides. Bake in preheated oven for 20 minutes; allow to cool for 1 hour. First Deck: In an electric mixer, cream the cream cheese, powdered sugar, and milk until blended. Spread 1/2 of mixture on each cooled pie crust. Second Deck: Sprinkle the pecans on both pies. Third Deck: Spread 1 can of cherry pie filling on each pie. In an electric mixer, whip cream, and add sugar. Spoon whipped cream over both pies. Refrigerate for at least 4 hours before serving; keep refrigerated. Serves 16.