Blueberry Pecan Icebox Pie
1 c. all-purpose flour
1 stick margarine, softened
1/2 c. chopped pecans
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
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.
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.