8 ounces walnuts, ground
1/4 cup sugar
3 tablespoons butter, softened
1 package (8oz.) cream cheese, softened
1/3 cup powdered sugar
1 tablespoon Karo Light Corn Syrup
2 teaspoons freshly grated lemon peel
1 teaspoon vanilla
1 can (21oz.) cherry pie filling
2 cups whipped cream
1/4 cup chopped walnuts.
Preheat oven to 400 degrees.
To make crust: Place walnuts in food processor. Pulse until finely ground. Add sugar and butter, pulse until blended. Press mixture into bottom and up sides of a 9-inch pie plate. Bake 10 to 15 minutes until lightly browned. Cool on wire rack.
To make filling: Process cream cheese in food processor until smooth. Add powdered sugar, corn syrup, lemon peel and vanilla. Pulse until mixed. Spread cream cheese mixture in cooled crust. Chill at least 1 hour until firm. Spoon cherry pie filling over top, leaving 3/4-inch cream cheese around edge. Store covered in refrigerator.
Topping: Spoon whipped cream on top of cherries, sprinkle with chopped walnuts.