Graham Cracker crust

10 ounce carton cool whip
1 cup powdered sugar
1 large pkg cream cheese

1 can of fruit pie filling (cherry, strawberry,or raspberry) 

Prepare graham cracker crust.
Spread over bottom of 8 X 13 pyrex dish.
Bake 8 minutes. Cool.

Beat cool whip and powdered sugar.
Let stand in refrigerator approximately one hour.
Beat in large package of cream cheese.

Spread mixture over graham cracker crust.
Spread fruit over cool whip mixture.

Serves: 15