Blueberry Cool Whip Pie - cooking recipe

Ingredients

1 (8-inch) baked pie shell
1/3 c. chopped pecans
1 (8 oz.) pkg. cream cheese
2 c. powdered sugar
1 small carton Cool Whip
1/2 c. milk
1/2 can blueberry pie filling

Preparation

Sprinkle chopped pecans on crust.
In one bowl, cream sugar and cream cheese.
In another bowl, thoroughly beat Cool Whip and milk.
Add cream cheese mixture and whipped topping; beat until well mixed.
Pour into crust and add 1/2 can pie filling to middle of pie.
Do not cover all of pie.
It's more attractive if 1-inch or 1 1/2 inches of the cheese filling around the edge is showing.