2 c. flour
2 sticks butter
2 (8 oz.) pkg. cream cheese
1 1/2 c. confectioners' sugar
2 cans lemon pie filling
1 lg. Cool Whip

Cut and mix flour and butter as for pie crust. Then spread in pan 15 1/2 x 10 1/2 x 1 inch. Bake at 350 degrees for 20 minutes. Mix cream cheese and sugar and spread on cooled crust. Spread lemon filling over cream cheese and top with Cool Whip. Then refrigerate.