CRUST: 1 cup chopped pecans
1/2 cup butter, melted
1 cup flour FILLING: 8 ounces cream cheese, softened
1 cup powdered sugar
8 ounces Cool Whip TOPPING: 4 cups blueberries, fresh or frozen
1 cup sugar, divided
3 tablespoons cornstarch
1/4 cup water Combine crust ingredients; spread in a 9 x 13-inch pan and cook for 15 minutes at 350 F. Cool. Cream together the cream cheese and powdered sugar. Fold in Cool Whip. Spread over cooled crust. Combine 1/2 cup sugar and cornstarch in a saucepan. Add water then 2 cups of the blueberries. Cook over medium heat. stirring constantly, until thickened and translucent. Crush some of the blueberries as they cook. Remove from heat and add remaining sugar and blueberries. Cool. Spread over cream cheese filling and chill. Serving Size: 12 | 
