Crust:

• ¾ cup white rice flour
• ½ cup tapioca flour
• ½ cup packed brown sugar
• ½ cup margarine or butter
• ½ cup flaked coconut
• ½ cup finely chopped nuts

Preheat oven to 350. Grease a 9 x 12” cake pan. Combine flour and brown sugar. Cut in butter until fine crumbs form. Add coconut and nuts, and mix well, Remove ½ cup and set aside. Press remaining crumbs firmly in bottom of pan, and bake at 350 for 12 minutes.

Filling:

• 2 pkgs (250g each) cream cheese, softened
• 2/3 cup granulated sugar
• 2 eggs,
• 1 can (19 oz) cherry pie filling
• ½ cup coarsely chopped nuts.
• ½ tsp. vanilla

Beat cream cheese, sugar, eggs, and vanilla in small bowl at medium speed of mixer until smooth. Spread evenly over hot baked crust. Return to oven and bake 15 minutes longer. Spread pie filling carefully over cheese layer. Combine chopped nuts and reserved crumbs. Sprinkle evenly over cherries. Return to oven and bake 15 minutes longer. Cool.. Refrigerate several hours. Cut into bars to serve. Store in refrigerator.

Other fillings such as blueberry, strawberry or cranberry may also be used.