Blueberry Cream Cheese Pie

2 unbaked deep-dish pie shells

1 cup Renfroe Pecans, chopped

1 (8oz) package cream cheese, room temperature

2 cups confectioners sugar

1 (16oz) contianer cool whip

1 large can blueberry pie filling

Preheat oven to 325. Put 1/2 cup Pecans into each pie shell. Bake pie shellls until lightly browned. Mix cream cheese & confectioners sugar with electric mixer until smooth. Pour into cooled pie shells. Add a layer of Cool Whip, then a layer of pie filling. Top with another layer of Cool Whip. Chill for 1 hour before serving.