1 1/2 cups water
1 tablespoon vegetable oil
1/4 teaspoon salt
1 tablespoon lemon juice
1/2 cup white sugar
1 (8 ounce) package cream cheese, softened
1 (8 ounce) package chopped pecans
1 (16 ounce) package frozen whipped topping, thawed
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of water to a boil.
In a large saucepan, combine water, vegetable oil, salt and lemon juice. Place over medium heat, stirring constantly, until mixture thickens. Remove from heat, gently pour over pie filling and sprinkle with pecans. Chill for 1 hour or until set, then cut into 1/2 inch squares.
Beat cream cheese and pecans into whipped topping until smooth. Top with whipped topping.
Bake in preheated oven until pecan topping is golden, about 35 minutes. Serve immediately.