Crust:
1 ½ sticks margarine
1 ½ cups flour
1 Tbsp. sugar
½ to 1 cup finely chopped pecans
Melt margarine and stir in other ingredients. Press into 9 x 13 pan. Bake for 20 to 25 minutes at 350 degrees (just until lightly browned).
Filling:
8 oz. Cream cheese
2 cups powdered sugar
Large Cool Whip
Mix cream cheese and powdered sugar well with mixer. Stir in Cool Whip. Spread in pan after crust has cooled.
Top with can of blueberry pie filling or substitute your favorite. Cherry is very good also.
I got this recipe when I lived in Mississippi, but I can’t remember who gave it to me. For a quick and easy dessert, it’s really good.