2 c. fresh blueberries
2 c. sugar, divided
1/4 c. water
1/4 c. cornstarch
3 tbsp. water
1 c. all purpose flour
1/2 c. butter, softened
1 c. finely chopped pecans
1 (8 oz.) pkg. cream cheese, softened
1 (9 oz.) container frozen whipped topping, thawed

Combine blueberries, 1 cup sugar and 1/4 cup water in a medium saucepan cook over low heat until berries are soft (about 15 minutes). Combine cornstarch plus 3 tablespoons water in a small mixing bowl; stir well. Add cornstarch mixture to blueberry mixture; cook, stirring constantly until thickened. Set aside to cool.

Combine flour, butter and pecans in a small mixing bowl. Mix well. Press dough evenly into a 13 x 9 x 2 inch baking dish. Bake at 350 degrees for 20 minutes. Cool. Combine cream cheese and 1 cup sugar; beat until smooth. Fold in whipped topping. Spread topping evenly over cooled crust. Pour blueberry mixture evenly over top. Refrigerate, cut into squares to serve. Yield: 15 servings.