1 1/2 c. flour
2/3 c. finely chopped pecans
1 stick butter
1 c. cottage cheese, well drained
1 (8 oz.) pkg. cream cheese
3/4 c. powdered sugar
1 lg. carton frozen whipped topping, thawed
1 can Comstock lemon pie filling

CRUST: Combine flour and butter with pastry blender until crumbly. Add chopped pecans and mix again. Press into an oblong baking pan, forming the crust. Bake at 350 degrees until brown, about 20 minutes. Let the crust cool before adding the following filling.

FILLING: Combine the well drained cottage cheese, cream cheese and powdered sugar. Add half of the whipped topping. Mix and spread over the cooled crust. Spread the lemon pie filling over the cheese layer and top with the remainder of the whipped topping. Chill in the refrigerator for at least 3 hours before serving. (Also good with cherry or chocolate pie filling, but lemon seems to be the best.)