Crunch Cherry Dessert - cooking recipe

Ingredients

1 c. margarine
2 c. flour
1 1/2 c. pecans, chopped
1 pkg. (8 oz.) cream cheese, softened
2 to 3 drops lemon juice
2 c. powdered sugar
1 carton (9 oz.) Cool Whip
2 cans cherry pie filling

Preparation

Mix the margarine, flour and pecans together to form a pie crust and press into a 9 x 13-inch glass baking dish.
Bake at 300\u00b0 for 1 hour.
Let cool.
Combine cream cheese, lemon juice and powdered sugar.
Fold in Cool Whip and spread on baked crust.
Top with pie filling.
Refrigerate.
Can be made a day ahead.