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base: 2 ¼ c graham crumbs, ¼ c white sugar, 1½ c melted butter or marg – Reserve ¼ c for topping - mix well, pess into greased 9 x 13 pan. Bake at 350 for 7 mins then cool. For topping whip 1 c skim or 1% milk, 1 tsp vanilla, 2 envelopes dream whip til stiff peaks form then add 1 pkg cream cheee, beat well, then add 1c icing sugar and beat well. Spread over cooled crust, top with any can of light pie filling – sprinkle rem crumbs on top and refrigerate 1 day prior to serving - cut into sq to serve.
