Blueberry and Banana Cream Cheese Pie

This recipe makes two amazing pies that freeze perfectly. Move over Sara Lee. Pecans are pressed into a pie shell and baked. Then sliced bananas are put in, covered with a fabulous cream cheese mixture, and topped with blueberry pie filling.

• Preparation Time: 20 mins
• Total Time: 20 mins
• Calories: 353 Calories

Ingredients

• 1 cup white sugar
• ½ cup chopped pecans
• 1 (8 ounce) package cream cheese
• 1 recipe pastry for a 9 inch single crust pie
• 1 (16 ounce) package frozen whipped topping, thawed
• 3 ripe bananas
• 1 (21 ounce) can blueberry pie filling

Recipe Instructions

Step 1

Press pecans into unbaked pie shells. Bake at 350 degrees F (175 degrees C) until light brown.

Step 2

Slice bananas into cooled crusts.

Step 3

Cream sugar and cream cheese together. Add nondairy whipped topping to cream cheese mixture. Pour mixture over bananas in both pie pans.

Step 4

Top pies with blueberries. Chill at least 4 hours before serving, or freeze for later use. Enjoy!