Shortbread Crust:

1 box Lorna Doone shortbread cookies
1/2 cup (1 stick) butter, softened (not melted)

Preheat oven to 350°F.

Place full box of Lorna Doone cookies in a large bowl and crush with a potato masher until a fine powder.

Add in stick of softened butter (NOT MELTED) and blend together thoroughly.

Take cookie / butter mixture and line the bottom of a 9x13-inch baking pan. Make sure it cover the bottom of pan completely and evenly.

Place pan in oven and bake at 350°F for 15 minutes. Then remove and let pan cool completely. Bottom of pan needs to be cool to the touch.

Fruit Filling:

Fruit pie filling of your choice (Blueberry is my favorite)

When pan is cool, line pan evenly with pie filling of your choice.

Cream Cheese Topping:

2 (8 oz. ea.) pkgs. Philadelphia Cream Cheese
1 (16 oz.) tub original Cool Whip

In a large bowl blend cream cheese and Cool Whip until smooth.

Add on top of the pie filling evenly.

Place in refrigerator for several hours or overnight to chill.

Cut into squares and serve.

I am submitting this recipe in memory of John Skeba, Jessup, PA (deceased) who told me this recipe in the mid 1980's, and which I've retained from memory and have made dozens of times over the years, with everyone loving it.

Submitted by: John Kranick