1 pkg. Pecan Sandies
2 eggs
1 c. butter
2 c. powdered sugar
6 oz. cream cheese
1 (21 oz.) can blueberry pie filling
1 c. whipping cream, whipped
1/2 c. chopped pecans

Press all but 2 tablespoons of 3 cups crushed Pecan Sandies into an 11 x 7 inch pan. Cream together eggs, butter, powdered sugar and cream cheese. Spread over crumb layer. Spread blueberry filling. Spread whipped cream. Top with pecans and 2 tablespoons crumbs. Refrigerate. 15 - 20 servings.