2 c. fine graham cracker crumbs
6 tsp. white sugar
1/2 c. butter, softened
16 oz. cream cheese, softened
1 (9 oz.) carton Cool Whip, thawed
1 c. white sugar
2 cans pie filling, cherry or blueberry or strawberry

Combine crumbs, 6 teaspoons sugar and butter. Press in the bottom of a 9 x 13 inch cake pan. Chill 1 hour. Beat cream cheese with 1 cup white sugar until creamy. Blend in the Cool Whip. Pour onto the crust. Spread the pie filling. Cool at least 3 hours.