1/4 c. light brown sugar
1 c. flour (plain)
1 c. chopped pecans
1 stick butter
1 (8 oz.) cream cheese
1 c. sugar
1 carton Cool Whip (12 oz.)
2 cans lemon pie filling

Mix brown sugar, flour, 1 cup chopped pecans and 1 stick butter. Mix and press in baking pan. Bake at 350 degrees for 10 minutes. Cool. Mix 1 (8 ounce) cream cheese, 1 cup sugar and cream together. Fold in 1/2 carton Cool Whip. Spread over crust. Spread the 2 cans lemon pie filling over cheese mixture.

Top with remaining Cool Whip and sprinkle with chopped nuts. Chill.