Cherry Crunch Cake

2 cans cherry pie filling
2 cups self-rising flour
1 cup (2 sticks) butter or margarine
1 cup chopped pecans
8 ounces cream cheese
1 (1 pound) package confectioners' sugar
2 envelopes Dream Whip

Mix flour, butter and nuts; pack firmly in oblong cake pan. Bake at 400 degrees F until golden brown (15 to 20 minutes). Cool completely.

Fold cream cheese and sugar into whipped Dream Whip. Pour on top of cake and spread to edges. Top with cherry pie filling and chill overnight.