Cheese Pie - cooking recipe

Ingredients

1 graham cracker crust
8 oz. cream cheese
1 c. powdered sugar
1/4 c. canned milk
1 pkg. Cool Whip

Preparation

On low burner heat in saucepan cream cheese, powdered sugar and canned milk until mixes, don't boil.
Remove from heat.
Pour mixture in pie crust; top with whole halves of pecans.
Put in freezer for 24 hours.
Take out of freezer and put thawed Cool Whip on top of filling.
Add blueberry (or any pie filling) to top of pie and place back in freezer until ready to eat.
Can be served frozen or slightly thawed.
Serves 8 to 10.