2 c. fresh or frozen blueberries
2 c. sugar, divided
1/4 c. water and 3 tbsp. - 1/4 c. cornstarch
1 c. flour
1/2 c. butter, softened
1 c. finely chopped pecans
1 (8 oz.) cream cheese, softened
1 (9 oz.) whipped topping

Combine blueberries, 1 cup sugar and 1 cup water in saucepan. Cook over low heat until berries are soft - approximately 15 minutes. Combine cornstarch and 3 tablespoons water. Mix well and add to blueberries and cook stirring constantly until thick - cool.

Combine flour, butter, pecans, mix well. This is crust. Press dough evenly in 13 x 9 x 2 inch pan and bake in low oven 15 or 20 minutes - cool. Crust will be crunchy.

Combine cream cheese and 1 cup sugar, beat until smooth. Fold in whipped topping, spread topping over cooled crust. Pour blueberries evenly over top. Refrigerate until cold.