CRUST:

8 oz. (2 sticks) butter
2 c. flour
2 tbsp. sugar

FILLING:

2 c. powdered sugar
16 oz. (2 pkgs.) cream cheese
1 lg. container Cool Whip

CRUST: Mix flour, sugar and butter together on an ungreased cookie sheet. Bake in oven at 350 degrees for 10 to 15 minutes or until brown. Edges will separate from sides of pan.

FILLING: Mix powdered sugar, Cool Whip and softened cream cheese together and whip with mixer. Spread mixture on cooled pie crust. Top with 2 cans of your favorite pie filling or fresh strawberries, raspberries, blueberries or peaches. Refrigerate for 1 to 2 hours and then serve.