Cherry Crunch - cooking recipe

Ingredients

2 cans cherry pie filling
1 box yellow cake mix (Duncan Hines)
2 sticks oleo or butter
chopped pecans (to cover)
Cool Whip

Preparation

Pour pie filling in oblong glass 9 x 13-inch casserole dish. Sprinkle cake mix over pie filling \"evenly.\"
Slice oleo thin to cover.
Sprinkle nuts and oleo.
Bake for 1 1/2 hours at 300\u00b0. Let cool.
Spread on Cool Whip to cover.
Keep in refrigerator.