1/2 c. butter, melted
1 c. all-purpose flour
1 c. chopped pecans
1 (8 oz.) pkg. cream cheese
1 c. powdered sugar
1 1/2 c. thawed Cool Whip
1 pt. box fresh blueberries, washed & wiped dry
Or 1 (16 oz.) can blueberries, drained

For Bottom Layer: Combine butter, flour and nuts. Press into the bottom of 13 x 9 inch pan or casserole dish. Bake at 350 degrees for 20 minutes. Cool.

For Middle Layer: Soften the cream cheese. Add sugar and Cool Whip and blend well. Spread on top of the flour and nut crust.

Top Layer: Add the blueberries. Chill before serving.