2 baked pie shells
1 (8 oz.) pkg. cream cheese
2 1/4 c. powdered sugar
1/2 c. chopped nuts
1 can blueberry pie filing
1 (8 oz.) carton cool whip

Mix cream cheese and sugar; spread in bottom of pie shells. Sprinkle chopped nuts over mixture. Divide pie filling between 2 pies and top with cool whip; refrigerate.