Fruit & Cream Pastry

Crust:

8 ounces (2 sticks) margarine
2 cups of flour
2 tablespoons of sugar

Filling:

2 cups of powdered sugar
16 ounces (2 pkgs.) cream cheese
1 large container of Cool Whip

CRUST: Mix flour, sugar and margarine together on an ungreased cookie
sheet. Bake in oven at 350ºF. 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.