Graham cracker crumbs
1 (12 oz.) Cool Whip
1 (8 oz.) pkg. Philadelphia cream cheese, softened
1/2 box powdered sugar
1 c. nuts, chopped (optional)
2 cans lemon pie filling

Prepare graham cracker crumbs as directed on box. Spread evenly in bottom of 8 1/2 x 11 inch pan. Chill. Mix thoroughly Cool Whip, cream cheese and powdered sugar. If using pecans, toast in oven for 3 to 5 minutes. Sprinkle pecans evenly over crust. Spread 1/2 of Cool Whip mixture over pecans, spread 1 can lemon pie filling over Cool Whip. Spread other half of Cool Whip mixture over lemon pie filling and then top with last can of lemon pie filling. Garnish with pecan halves. Chill for 1 to 2 hours before serving.