1 stick butter
1 c. flour
1/2 c. crushed nuts
1 (8 oz.) cream cheese, softened
1 c. confectioners' sugar
1 c. Cool Whip
1 can Comstock pie filling (lemon, cherry, pineapple, etc.)

Blend butter, flour and crushed nuts. Press into ungreased 9 x 13 inch pan. Bake 20-25 minutes at 350 degrees until golden. Cool.

Blend together: cream cheese, confectioners' sugar and Cool Whip. Spread carefully over crust.

Spread 1 can pie filling over cheese filling. Top with Cool Whip and crushed nuts. Refrigerate 2-3 hours before serving. Cut into squares.