Step 1

Preheat the oven to 350°F.

Step 2

In a food processor, pulse the graham crackers and pecans until finely chopped.

Step 3

In a large bowl stir together the melted butter, ¼ cup sugar, and graham cracker mixture until the sugar is completely absorbed.

Step 4

Press the mixture into a 9x13-inch pan, creating an even layer on the bottom.

Step 5

Bake for 8 minutes and allow it to cool completely before starting the 2nd layer.

Step 6

In a large bowl mix together the cream cheese, half of the Cool Whip (8 ounces), and powdered sugar. Spread over the crust.

Step 7

Spread blueberry pie filling on top of cream cheese layer.

Step 8

Spread remaining Cool Whip on top of the blueberry pie filling.

Step 9

Refrigerate for 3 to 4 hours, or overnight if possible.

Step 10

Top with white chocolate curls and chopped pecans before serving.