Ingredients
1-1/4 cups all-purpose flour1/2 cup packed brown sugar1/2 cup butter-flavored shortening1 cup chopped walnuts, divided1/2 cup sweetened shredded coconutFILLING:2 packages (8 ounces each) cream cheese, softened2/3 cup sugar2 large eggs, room temperature2 teaspoons vanilla extract2 cans (21 ounces each) cherry pie filling
Preparation
Preheat oven to 350°. Line a 13x9-in. baking pan with foil, letting ends extend up sides; grease foil.
Combine flour and brown sugar; cut in shortening until fine crumbs form. Stir in 1/2 cup nuts and coconut. Set aside 1/2 cup crumb mixture for topping. Press remaining mixture into prepared pan. Bake until lightly browned, 12-15 minutes.
Meanwhile, for filling, beat cream cheese, sugar, eggs and vanilla until smooth. Spread over hot crust. Bake 15 minutes. Spread pie filling on top. Combine remaining nuts and reserved crumb mixture; sprinkle over cherries. Bake 15 minutes more. Cool completely on a wire rack. Refrigerate until chilled. Lifting with foil, remove mixture from pan. Cut into bars. Refrigerate leftovers.
