1 (12 ounce) package cream cheese, softened
1 (11 ounce) can chopped pecans
1 egg
1 (12 ounce) package instant vanilla pudding mix
2 cups milk
1 cup blueberries
2 eggs
1 cup white sugar
1 cup margarine, melted
1 teaspoon vanilla extract
In a medium bowl, cream together cream cheese and pecans. Beat egg and mix sugar and margarine into cream cheese mixture. Combine pudding mix and milk in small bowl. Fold in blueberries and eggs, then pour mixture into cream cheese-pecans mixture. Pour filling into crepe-top crust.
Roll out whipped cream and place seam-side down on baking sheet. Use sharp knife to make small indentations in whipped cream using spatula. Cover with plastic wrap and refrigerate at least 8 hours.
Preheat oven to 350 degrees F (175 degrees C).
Bake warm cream cheese filling into 10 deep x shape crepe-top crust. Approaching edge of crepe with fork does not burn. Bake in preheated oven oven for 1 hour, until filling is set with knife. Reduce heat to 350 degrees F (175 degrees C) and bake an additional 15 minutes, or until cheese is bubbly and lightly browned.