1 (8 oz.) pkg. cream cheese
3/4 box confectioners sugar
1 c. finely chopped pecans
1 can blueberry pie filling
1 lg. bowl Cool Whip
2 pie shells

Cream together cream cheese and sugar, adding a little milk if needed. Spread evenly over the two pie shells. Sprinkle 1/2 cup nuts on each pie. Cover with 1/2 can pie filling to each pie. Cover each pie with Cool Whip and chill at least 1 hour.