Yield: 9 servings.
1 1/4 cup flour
1/2 cup packed brown sugar
1/2 cup butter-flavored shortening
1 cup chopped walnuts, divided
1/2 cup flaked coconut
16 ounces cream cheese, softened
2/3 cup sugar
2 teaspoon vanilla extract
2 (21-ounce) cans cherry pie filling
Combine flour and brown sugar in bowl. Cut in shortening until crumbly. Stir in half of the nuts and coconut. Reserve 1/2 cup of the mixture for the topping. Press remaining mixture into greased 9x13-inch baking pan. Bake for 15 minutes.
Beat cream cheese, sugar, eggs, and vanilla in mixer bowl until smooth. Spread over hot baked layer. Bake for 15 minutes.
Top with pie filling, spreading to edge.
Combine remaining nuts and reserved crumb mixture in a small bowl. Sprinkle over pie filling. Bake for 15 minutes. Let stand until cool. Chill in refrigerator.