Heat oven to 350 degrees F. Grease 13 x 9 x 2-inch pan with solid vegetable shortening
Chop 1/2 cup nuts coarsely. Reserve for topping. Chop remaining 1/2 cup nuts finely.
For the Base:
Combine flour and brown sugar in medium bowl. Cut in the solid vegetable shortening until fine crumbs form. Add 1/2 cup finely chopped nuts and coconut. Mix well. Reserve 1/2 cup crumbs for topping. Press remaining crumbs in bottom of pan. Bake at 350 degrees F for 12 to 15 minutes, or until edges are lightly browned.
For the Filling:
Combine cream cheese, granulated sugar, eggs and vanilla in small bowl. Beat at medium speed of electric mixer until well blended. Spread over hot baked base. Return to oven. Bake 15 minutes.
Spread cherry pie filling over cheese layer.
Combine reserved coarsely chopped nuts and reserved crumbs. Sprinkle over pie filling. Return to oven. Bake for 15 minutes. Cool in pan on cooling rack. Refrigerate several hours. Cut into 2 x 1-1/2-inch bars.
*You may substitute another fruit pie filling for the cherry pie filling.
Makes 3 dozen bars.
Date: October 31, 2002