CRUST:

1 cup (2 sticks) butter
1 tbsp. sugar
2 cups sifted all-purpose flour

FILLING:

1 (20 oz.) can blueberry pie filling (or your favorite filling)
1 (8 oz.) pkg. cream cheese, softened
1 cup confectioners' sugar
1 (8 oz.) tub Cool Whip

Cream butter, sugar and sifted flour in a bowl. Press into a 9x13-inch cake pan. Bake 375°F for 20 minutes. Let cool.

Mix together softened cream cheese with confectioners' sugar. Spread over cooled crust. Add one can of your favorite pie filling on top of cream cheese mixture. Top with Cool Whip.

Chill for at least 4 hours.

Submitted by: Katherine Fahringer