Method:
Mix together the flour, butter, brown sugar and nuts. Spread in an 8" square baking dish, bake at 375 for 15 minutes. Cool, and crumble into a 9x13 serving dish. This is your crust.
Cream the cream cheese, confectioners sugar and vanilla. Fold in the CoolWhip. Spoon over the crust.
Top with the cans of cherry pie filling until your dish almost runneth over.
Freeze overnight. Remove from the freezer and place in the refrigerator the next morning. It should be ready to serve for an early dinner. I've alternated the cherries with rows of blueberries and naked stripes of the white cream to make a festive red, white and blue 4th of July dessert.
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