Crust:
1, 17 oz package (3 1/4 cups) Krusteaz Lemon Poppyseed
  Muffin Mix
1 packet poppy seeds (enclosed)
1/2 cup butter or margarine, softened
Filling:
3/4 cup lemon pie filling
1 cup (8 oz package) cream cheese, softened
1 cup sugar
1 cup whipped topping

Preheat oven to 350ºF. For Crust: In medium bowl, mix together Krusteaz Lemon Poppyseed Muffin Mix, poppy seeds and butter or margarine until crumbly. Press into lightly greased 13x9x2-inch pan. Bake 15-20 minutes or until light golden brown. Cool. For Filling: Spread lemon pie filling over crust. Using an electric mixer, blend cream cheese and sugar on medium speed 1 minute. Scrape bowl. Continue mixing on medium speed 1 minute. Add whipped topping. Change to low speed and mix 1 minute. Spread evenly over lemon pie filling. Refrigerate 2 hours or until set before serving.
Makes 24, 2-inch squares.