Ice Box Blueberry Pie
2 pie shells, cooked, cooled
Chopped pecans (optional)
1 (8 oz.) pkg. cream cheese
1 (1 lb.) box powdered sugar
1 lg. box (2 envelope) whipped topping
1 (15 oz.) can blueberries, drain juice
3 tbsp. cornstarch
1/2 c. sugar
Prick pie shells with fork; cover bottoms of shells with pecans. Bake in 350
degree oven until shells are lightly browned. Cream cream cheese and powdered
sugar. Fold in both envelopes of whipped topping which have been beaten
according to package directions.
Pour into pie shells. Pour drained blueberries over this. Over medium heat, mix
drained blueberry juice, sugar and cornstarch, stirring constantly until
thickened. Remove from heat; let cool. Pour topping over both pies; chill.