1 c. finely ground (rolled) graham crackers (1 pkg. cracker equals 2 c.)
3 tbsp. sugar
1/4 c. softened butter
1 (8 oz.) pkg. cream cheese, softened
1/2 c. sugar
2 c. Cool Whip topping
3/4 c. canned pie filling (may need to be more generous)

Combine cracker crumbs, 3 tablespoons sugar and butter. Mix well, press into bottom of pan. Beat cream cheese with 1/2 cup sugar until creamy. Blend in whipped topping. Pour into pan. Spread pie filling on top. Chill at least 3 hours before serving. Double this recipe for 9"x13" pan.