Preheat your oven to 350°F (175°C) and grease a 9 x 13-inch baking pan.

In a mixing bowl, combine all-purpose flour and ground walnuts. Cut in room-temperature salted butter until the mixture resembles coarse crumbs. Press into the prepared baking pan and bake for 15 minutes. Let cool.

In a large mixing bowl, beat softened cream cheese, powdered sugar, and milk with an electric mixer until smooth and fluffy, about 3 to 5 minutes.

Once the crust has cooled, gently spread the cream cheese mixture evenly over the crust using a spatula.

Sprinkle the coarsely chopped walnuts over the cream cheese layer, then add a layer of Cool Whip, spreading it evenly.

Spoon the cherry pie filling over the Cool Whip layer, spreading it evenly to cover all areas. Cover with plastic wrap and refrigerate overnight.

When serving, use a hot knife to cut clean slices. Serve chilled.