Using an electric hand mixer, beat the cream cheese and powdered sugar together in a large bowl until smooth and creamy. Add one 8 oz container of whipped topping and beat until fully combined and smooth. Spread this cream cheese mixture evenly over the cooled crust.
Gently dollop the blueberry pie filling over the cream cheese layer, then use a spatula or the back of a spoon to smooth it into an even layer. The blueberry filling will add a burst of fruity flavor and color to the dessert.
Spread the remaining 8 oz of whipped topping over the blueberry layer, smoothing it into an even layer. This will create a fluffy and creamy finish to your dessert. If desired, sprinkle with chopped pecans for an extra crunch and a nice visual touch.
Cover the dessert and refrigerate for at least 2 hours, or overnight for best results. This allows the layers to set and makes it easier to cut into clean pieces. Once chilled, cut into 15 pieces and serve. Be sure to keep any leftovers refrigerated to maintain freshness.
