Preheat oven to 350°F.
Blend crushed gingersnap cookies and butter with a fork until combined. Press crumb mixture into the bottom and sides of an 8 x 8 inch baking pan.
Bake for 12-15 minutes or until edges are slightly browned. Let cool.
Whip cream cheese until fluffy. Fold in whipped topping and pie filling. Spread mixture into gingersnap crust.
Chill until ready to serve.