Step 1: Prepare the Crust

1. Crush the graham crackers into fine crumbs using a food processor or by placing them in a ziplock bag and crushing them with a rolling pin.
2. In a mixing bowl, combine the crushed graham crackers, chopped pecans, and sugar.
3. Stir in the melted butter until the mixture is evenly coated and resembles wet sand.
4. Press the mixture firmly into the bottom of a 9×13-inch dish.
5. Refrigerate for 15 minutes while preparing the next layer.

Step 2: Make the Cream Cheese Layer

1. In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy.
2. Add the milk (or half-and-half) and confectioners’ sugar, and continue to beat until fully incorporated.
3. Fold in one container of thawed whipped topping and mix gently until smooth.
4. Spread the mixture evenly over the chilled graham cracker crust.

Step 3: Add the Blueberry Topping

1. Spread the blueberry pie filling evenly over the cream cheese layer.
2. Top with the remaining container of thawed whipped topping, spreading it smoothly over the blueberry layer.

Step 4: Chill & Serve

1. Cover the dish and refrigerate for at least 4 hours (overnight is best for the best texture and flavor).
2. Slice into squares and serve chilled.