1 c. flour (self-rising)
1 c. pecan pieces
1 stick butter
1 lg. Cool Whip
8 oz. cream cheese
1 c. sugar
1 can pie filling (blueberry or cherry)

Melt butter in 13 x 9 inch pan. Mix with nuts and flour. Press out in pan as crust. Lightly brown in 350 degree oven (no sides, just bottom crust). Let cool. Mix cream cheese and sugar. Add Cool Whip. Mix until smooth consistency. Spread out over crust. Top with pie filling. Refrigerate.