• 2 deep-dish pie shells (unbaked)

• 1 cup pecans, chopped, divided

• 8 oz. cream cheese, room temperature

• 2 cups confectioners' sugar

• 16 oz. whipped topping

• 21 oz. can blueberry pie filling

1. Preheat oven to 325°F. Put 1/2 cup pecans into each pie shell. Bake pie shells until lightly browned. Let them cool.

2. Mix cream cheese and sugar with an electric mixer until smooth. Pour into cooled pie shells.

3. Add a layer of whipped topping, then a layer of pie filling. .

4. Top with another layer of whipped topping.

5. Chill for 1 hour before serving.