This recipe came from my son's mother-in-law, Trudy Rawls. My husband is a big time blueberry lover, so he made sure we got this recipe. You could use any other flavor pie filling. But around my house, it has got to be blueberry.
pecans, finely chopped
FILLING AND TOPPING:
1 -8 oz.
cream cheese, room temperature
tub of cool whip, thawed
blueberry pie filling
Preheat oven to 350 degrees. Mix the crust ingredients together and press into a greased 9 x 13 inch pan. Bake at 350 degrees until crisp, about 10-12 minutes.
Mix together cream cheese, confectioner's sugar, and Cool Whip. Spread over the prepared crust
Gently and evenly top with the blueberry pie filling. Refrigerate until set and ready to serve.