Blueberry and Banana Cream Cheese Pie 
Makes 2 pies

1/2 cup chopped pecans
3 large bananas
1 (16 ounce) nondairy whipped topping
1 (8 ounce) package cream cheese
1 (21 ounce) can blueberry pie filling
1 cup white sugar
                   
1. Press pecans into unbaked pie shells. Bake at 350 degrees
   F until light brown. 
2. Slice bananas into cooled crusts. 
3. Cream sugar and cream cheese together. Add nondairy whipped
   topping to cream cheese mixture. Pour mixture over bananas
   in both pie pans. 
4. Top pies with blueberries. Chill at least 4 hours before
   serving, or freeze for later use.