Blueberry Pecan Icebox Pie            
 

Crust:
1 c. all-purpose flour
1 stick margarine, softened
1/2 c. chopped pecans

Filling:
1 c. powdered sugar
8 oz. cream cheese
4 oz. Cool Whip
1 can blueberry pie filling
1/2 c. chopped pecans, toasted in butter

Crust:
Combine flour and margarine. Press in 8-inch pie plate; sprinkle with 1/2 cup chopped pecans or walnuts. Bake 15 minutes in 350 degrees oven; cool.

Filling:
Combine 1 cup powdered sugar and 8 ounces cream cheese, softened. Spread over baked crust. Add Cool Whip over cheese layer. Spread 1 can blueberry pie filling over Cool Whip, leaving a ring of Cool Whip near rim. Garnish with 1/2 cup pecans, toasted in butter. Refrigerate.