_9-inch pie, 8 servings_
1 9-inch graham cracker crust (p. 65)
1 envelope whipped dessert topping mix
1 package (8 ounces) cream cheese, at room temperature
¼ cup confectioner’s sugar
¼ teaspoon vanilla
½ cup chopped pecans
1 cup canned blueberry, peach, or cherry pie filling
Make graham cracker crust.
Prepare whipped dessert topping according to package directions. Beat
in cream cheese, sugar, and vanilla until smooth. Stir in nuts.
Pour into pie shell. Top with pie filling. Chill at least 3 hours
before serving.