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2 sticks margarine, softened
1 c. pecans, finely chopped
3 c. powdered sugar
1 can blueberry pie filling
2 c. plain flour
8 oz. pkg. cream cheese
1 large container Cool Whip
Mix margarine, flour and pecans. Press into bottom of a 9x13 inch pan. Bake for 25 minutes at 350 degrees. Cool crust. Cream sugar and cheese. Fold in Cool Whip; spread over cooled crust. Pour pie filling over top. Chill before serving.
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