2 pie shells, cooked, cooled
Chopped pecans (optional)
1 (8 oz.) pkg. cream cheese
1 (1 lb.) box powdered sugar
1 lg. box (2 env.) whipped topping
1 (15 oz.) can blueberries, drain juice
3 tbsp. cornstarch
1/2 c. sugar

Prick pie shells with fork; cover bottoms of shells with pecans. Bake in 350 degree oven until shells are lightly browned. Cream cream cheese and powdered sugar. Fold in both envelopes of whipped topping which have been beaten according to package directions.

Pour into pie shells. Pour drained blueberries over this. Over medium heat, mix drained blueberry juice, sugar and cornstarch, stirring constantly until thickened. Remove from heat; let cool. Pour topping over both pies; chill.