1 stick butter
1 c. chopped pecans
1 c. self-rising flour
8 oz. cream cheese
1 c. sugar
1 (12 oz.) container Cool Whip
1 can blueberry pie filling

Heat oven to 325 degrees. Melt butter in 9x13 inch pan. Add flour and pecans, mix well. Press with hand (moisten with water) to bottom of pan. Bake at 325 degrees until slightly browned. Let cool. Soften cream cheese, add sugar and beat with mixer until smooth. Add Cool Whip. Pour into crust and top with blueberry pie filling.