Cherry Yum-Yum

Crust:
1 c. margarine, melted
1 c. graham cracker crumbs
1/2 c. chopped pecans (optional)
1 c. self-rising flour

Mix all ingredients and press into a greased 13 x 9-inch baking dish. Bake at 325 degrees for 10 minutes. Let cool completely.

Topping:
1/2 pt. whipping cream or 8oz. Cool Whip
1 c. sour cream
1 c. confectioners sugar
2 c. cherry pie filling
1 tsp. vanilla
Mix together and pour on cooled crust. Add 1 teaspoon vanilla to 2 cups cherry pie filling or any kind of pie filling ie: blueberry pour over topping; chill.