In medium mixing bowl, combine flour, pecans and butter until resembles pea size crumbles. Press into bottom of a greased 9x9-inch baking dish.
Bake in a preheated 350°F oven until lightly browned (about 20 minutes). Remove from oven; cool.
Meanwhile, in medium mixing bowl, combine cream cheese and sugar; using an electric mixer on medium speed, beat until well mixed and fluffy. Fold in whipped topping.
Spread evenly over cooled crust. Refrigerate, covered, 1 hour. Spread pie filling over cream cheese mixture. Cut into squares; garnish with additional whipped topping, if desired.
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