Chocolate Cherry Crunch

1/2 pound Parkay margarine, divided

1/4 cup sugar

1 teaspoon vanilla

1 cup flour, plain

1 cup walnuts, chopped

8-ounce cream cheese

1 cup powdered sugar

1 cup Cool Whip

2 teaspoons vanilla flavoring

1 can cherry pie filling, chilled

1 cup solid milk chocolate pieces

Preheat oven to 350F. Cream 1/4 pound margarine; add sugar and vanilla. Stir until smooth. Add flour, mix well. Fold in walnuts. Press mixture into 8-1/2 x 8-1/2 inch glass baking dish. Bake 20 to 25 minutes. Set aside to cook. Cream together cream cheese and 1/4 pound margarine. Add powdered sugar and Cool Whip. Mix until well blended. Add vanilla; stir until smooth. Spread mixture evenly over cooled crust. Spoon chilled pie filling over creamed filling. Melt milk chocolate Cool a little. Drizzle over cherries. Chill one hour. Chocolate will harden. Cut into squares.

Serves 8.

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Cajun Country -- New Iberia, Louisiana