1Pat graham cracker crust mixture into 9x12 pan and refrigerate for 30 mins.
2Mix cream cheese in medium~sized deep bowl until fluffy. (Can zap in the microwave for a few seconds if necessary).
Add powdered sugar until blended well.
Fold in Cool Whip.
Spread over crust. Refrigerate @ 1 hour.
Put both cans of pie filling on top. Refrigerate @ 1/2 hour, until cold. DELICIOUS!