2 c. flour
1/2 lb. butter (softened)
3/4 c. finely chopped pecans
2 envelopes dream whip
1 1/2 c. powdered sugar
8 oz. cream cheese (room temp.)
1 lg. can pie filling (cherry or blueberry)

Mix flour, butter, pecans and press into 9 x 13 ungreased cake pan. Bake for 12 minutes at 400 degrees. Let cool, crumble and press back into pan. Prepare dream whip according to directions on box. Beat powdered sugar in to cream cheese and fold into dream whip. Spread on the crust and refrigerate for 1 hour. Spread pie filling on top of mixture and refrigerate until serving time (will keep for 1 week in the refrigerator).