Blueberry and Banana Cream Cheese Pie

Ingredients

• 3  bananas ripe
• 21 ounce blueberry filling canned
• 8 ounce cream cheese 
• 0.5 cup pecans chopped
• 16 ounce non-dairy whipped topping frozen thawed
• 1 cup sugar white

Equipment

• oven

Directions

1. Press pecans into unbaked pie shells.
2. Bake at 350 degrees F (175 degrees C) until light brown.
3. Slice bananas into cooled crusts.
4. Cream sugar and cream cheese together.
5. Add nondairy whipped topping to cream cheese mixture.
6. Pour mixture over bananas in both pie pans.
7. Top pies with blueberries. Chill at least 4 hours before serving, or freeze for later use. Enjoy!