CRUST:

2 c. plain flour
1 c. chopped nuts
2 sticks butter

FILLING:

1 (8 oz.) pkg. cream cheese
1 box powdered sugar
1 lg. carton Cool Whip

TOPPING:

1 can blueberry or cherry pie filling

Combine flour, nuts and melted butter. Pat into 9 x 13 inch pan and bake for 30 minutes at 350 degrees. Let crust cool. Mix cream cheese and sugar well, then fold in Cool Whip. Spread over cool crust, then spread on pie filling over the top. Chill several hours before serving (overnight).