Crust

1 package graham crackers (1-2/3 cups crumbs)

1/4 cup sugar

1/3 cup butte or margarine

Crush crackers into fine crumbs and combine with sugar and butter. Place on foil lined cookie sheet. Form into a heart shape. Bake at 350 degrees for 8 to 10 minutes. Let cool.

Filling

1 (8-ounce) package cream cheese

1 teaspoon vanilla

Milk

1/2 cup walnuts

1/4 cup sugar

Have cream cheese at room temperature. Combine with sugar and vanilla. Cream until fluffy. Add enough milk to make spreading easy. Spread on cooled graham cracker crust. Sprinkle walnuts over filling.

Topping

1 can pie filling cherries (21 ounces)

1/4 cup sugar

1 pint whipping cream

1/2 teaspoon vanilla

Separate cherries in can from the sauce. Use a slotted spoon. Reserve sauce. Place cherries over cream cheese mixture. Whip whipping cream and frost over the cream cheese and cherries. Then take the reserved cherry sauce and swirl it into the whipped cream. This gives it a marbles look. Refrigerate until time to serve. If using Lite Cool Whip, frost tart and swirl on cherry sauce immediately before serving.

Recipe serves 10 and is courtesy of Marilyn Thomas.

www.homemakerbaker.com