2 pie shells, unbaked
1 c. pecans, finely chopped
8 oz. cream cheese
8 oz. Cool Whip
3/4 box powdered sugar

Put pecans in pie shells; press into bottom and sides. Bake until done. Mix cream cheese, Cool Whip and powdered sugar. Pour into shells and top with sauce.

BLUEBERRY SAUCE:

1 1/2 c. fresh blueberries or one can
1/2 c. light Karo syrup

Place berries and syrup in blender; cover. Blend on high speed until smooth.