Mom's Apricot Buttercream Squares

1 pkg. dried apricots
3/4 c. sugar
6 T. melted butter
2 1/2 c. graham cracker crumbs
3 c. powdered sugar, sifted
2 eggs
16 oz. cool whip, thawed
1 c. chopped pecans
6 T. soft butter

Cook apricots in water until soft. Drain. Add sugar and stir vigorously to make puree. Cool thoroughly. Mix melted butter with cracker crumbs and pecans. Press on bottom of sprayed 9x13 pan. Cream soft butter and powdered sugar. Add eggs, one at a time, until smooth. Spread over crust layer. Put small spoonfuls of cooled apricots over buttercream layer and top with cool whip. Sprinkle with more cracker crumbs if desired. Cover and chill at least 8 hours. Cut into squares to serve.