2 small containers Cool Whip
1 1/2 c. flour
1 1/2 sticks butter
8 oz. pkg. cream cheese
1 c. powdered sugar
1 (22 oz.) can/jar lemon pie filling

Use a 9 x 13-inch pan. Cream butter and flour to make crust.

Bake for 30 minutes at 350°F. Set aside to cool.

Cream together cream cheese, powdered sugar and 1 container of Cool Whip. Spread over cooled crust and then spread lemon filling over top. Top with the second container of Cool Whip and chill.