1 c. flour
1/2 c. butter
1 tsp. sugar
1 (8 oz.) pkg. cream cheese
1 c. powdered sugar
2 pkgs. lemon pie filling (the cooked filling)
1 lg. container Cool Whip

Combine flour, butter and sugar; mix as for pie crust. Pat into bottom of 9 x 13 inch pan and bake at 350 degrees about 25 minutes or until golden brown. Cool. Cream together softened cream cheese, powdered sugar and add to 1/2 of the container of Cool Whip. Spread this mixture on cooled crust. Spread the cooled lemon pie filling on the cream cheese layer. Top with remaining Cool Whip and refrigerate.