#2461 - Cherry Squares

(by Shirley McNevich)

1 box Duncan Hines white cake mix (with pudding in the mix)
1 1/4 cups Quaker quick oats
1/2 cup butter (softened)
1 egg
1 - 21oz. can cherry pie filling
1/2 cup chopped nuts
1/4 cup Domino's dark brown sugar (packed)
1 - 8oz. Cool Whip (optional; thawed)

Grease a 9 x 13 cake pan. In a bowl add cake mix, 6 TBSP of the softened butter and 1 cup of the oats--mix to make crumbs. Reserve 1 cup of the crumbs for later. To the remaining crumb mixture add 1 egg--mix well. Press the cake mixture over the bottom of the greased cake pan. Spread the cherry pie filling over the crust. In a bowl add the reserved cup of crumbs, the other 2 TBSP softened butter, chopped nuts, 1/4 cup oats and brown sugar--mix with a pastry blender. Sprinkle the crumb mixture over the cherry pie filling. Bake at 350 degrees for 30-40 minutes or until golden brown. Cool completely. Refrigerate until cold. Serve with Cool Whip.