Evelyn's Blueberry Cream Pie
2 -6 0z. Graham cracker pie crust
2 cups of fresh blueberries
1 - 8 oz. cream cheese
16 oz Cool Whip
3/4 cup sugar
1/2 stick of butter or margarine
Put 1/2 cup blueberries in each pie crust.
Beat cream cheese, sugar and butter until creamy. Fold in remaining blueberries and divide between the two pie crust.
Sprinkle with walnuts and refrigerate. Serve