20 Graham Cracker halves (or 10 full-size) OR 1-1/4 c. crumbs
¼ c butter – melted
¼ c. sugar
Crumble graham crackers. Add sugar and melted butter. Stir together. Pack in a 9x13 inch pan, saving a little extra to sprinkle on top before serving.
8 oz. cream cheese, softened
1 c. Powdered sugar
8 oz. container whipped topping
Beat together cream cheese and powdered sugar until blended. Fold in whipped topping. Dab filling on crust, careful not to spread and pull up the crust. Flatten to cover crust.
2 cans pie filling – blueberry and cherry work well. Can do half and half for a festive look.
Dab pie filling on top of filling. Chill overnight. Sprinkle reserved crust on top before serving.