1 1/2 c. graham cracker crumbs
1/4 c. sugar
5 tbsp. butter, melted
15 oz. cream cheese, softened
1/2 c. powdered sugar
1/2 c. chopped pecans
8 oz. Cool Whip
1 lg. can blueberry pie filling, chilled

Mix crumbs, butter, and sugar. Pat firmly into 9 x 13 inch pan. Freeze for 30 minutes. Mix cream cheese with powdered sugar. Spread over crust. Sprinkle with nuts. Spread on Cool Whip. Chill 2 hours. Spread with pie filling just before serving.