Cream Cherry Crunch

Crust:
1 1/2 cups flour
3/4 cup margarine
2 tablespoons granulated sugar
1 cup pecans, chopped

Mix well and press into a 13 x 9-inch cake pan. Bake at 350 degrees F until brown, about 20 minutes. Cool thoroughly.

Filling:
8 ounces cream cheese, softened
2 cups confectioners' sugar
2 envelopes Dream Whip
1 cup milk
2 teaspoons vanilla extract
1 (21 ounce) can cherry pie filling

Beat cream cheese and confectioners' sugar. Prepare Dream Whip according to instructions (with milk and vanilla extract). Fold into cream cheese mixture. Pour into cooled crust and chill. Top with pie filling. Chill for two hours.

Blueberry Dessert:
In the crust, use 1 cup flour, 1/2 cup margarine, softened, and 1 cup chopped pecans. In filling, using 1 (21 ounce) can blueberry pie filling instead of cherry.