Preheat your oven to 350°F. In a food processor, blend the graham crackers and pecans until finely ground. Combine the mixture with melted butter and sugar in a bowl, stirring until well incorporated. Press this mixture into the bottom of a 13x9 inch pan to form a firm crust. Bake for 8 minutes, then allow it to cool completely before proceeding to the filling.

In a large mixing bowl, beat the softened cream cheese with powdered sugar until the mixture is smooth and creamy, about 2-3 minutes. Fold in one tub of Cool Whip gently using a spatula, ensuring there are no lumps for a fluffy texture.

Spread the creamy filling evenly over the cooled crust, smoothing the top with a spatula for an even layer. Open your blueberry pie filling and carefully dollop it over the cream cheese layer, swirling it slightly for a marbled effect.

Add the remaining Cool Whip on top of the blueberry layer, spreading it evenly to cover fully. If desired, sprinkle chopped pecans over the top. Cover the pan with plastic wrap and refrigerate for at least 2 hours or overnight.