1 (11 oz.) pkg. dried apricots or prunes
3/4 c. sugar
6 tbsp. melted butter
2 1/2 c. graham cracker crumbs
1/2 c. chopped nuts
3 c. powdered sugar
6 tbsp. soft butter
2 eggs

Cook fruit until very tender. Drain, add sugar and stir vigorously. Cool mixture.

Mix together 6 tablespoons melted butter, 2 1/2 cups graham cracker crumbs and 1/2 cup chopped nuts. Press crumb mixture into 9"x13" pan.

Mix 3 cups powdered sugar, 6 tablespoons soft butter and 2 eggs together. Spoon over crumb crust then place small spoonfuls of cooled fruit over the top and spread them out. Top with smooth layer of Cool Whip and sprinkle with graham cracker crumbs. Cover and chill for at least 8 hours.