1 c. vanilla wafer crumbs
1/2 c. finely chopped pecans
1/3 c. butter, melted
1 (21 oz.) can blueberry pie filling
1 tsp. lemon juice
1 (8 oz.) pkg. Philadelphia cream cheese
1/2 c. sifted confectioners sugar
1 tbsp. milk
1 c. whipping cream

Combine crumbs, nuts, and butter; press onto bottom and sides of 9 inch pie plate. Bake at 350 degrees for 10 minutes; cool.

Combine pie filling and lemon juice; pour into crust. Combine softened cream cheese, 1/4 cup sugar and milk, mixing until well blended. Gradually add remaining sugar to cream, beating until stiff peaks form. Fold into cream cheese mixture. Pour over pie filling, chill several hours or overnight.

VARIATION: Substitute cherry or apple pie filling for blueberry pie filling.