Cheese Pie

Directions

1. 1
   On low burner heat in saucepan cream cheese, powdered sugar and canned milk until mixes, don't boil.
2. 2
   Remove from heat.
3. 3
   Pour mixture in pie crust; top with whole halves of pecans.
4. 4
   Put in freezer for 24 hours.
5. 5
   Take out of freezer and put thawed Cool Whip on top of filling.
6. 6
   Add blueberry (or any pie filling) to top of pie and place back in freezer until ready to eat.
7. 7
   Can be served frozen or slightly thawed.
8. 8
   Serves 8 to 10.