Marguerite'S Creamy Blueberry Pie - cooking recipe

Ingredients

1 shortbread pie crust
8 ounces cream cheese, softened
1/2 cup powdered sugar
8 ounces Cool Whip Lite
2 cups blueberries
1 cup pecans, toasted and chopped

Preparation

Mix and blend softened cream cheese and powdered sugar. Fold in Cool Whip.
Add blueberries and toasted pecans.
Pour into pie crust and chill for at least 6 hours. (Time does not include chilling in refrigerator.).