Crust:

1 stick melted butter
1/2 c. chopped pecans
1 1/4 c. flour

Mix melted butter, chopped pecans and flour. Pat out on 9 x 13 x 2-inch pan.

Bake at 350°F for 20 minutes. Cool.

Second Layer:

1 (8 oz.) cream cheese, softened
1 c. powdered sugar
1/2 c. Cool Whip

Blend well and spread over crust with wet knife.

Third Layer:

1 can blueberry pie filling
Cool Whip

Spread blueberry pie filling over second layer. Top with Cool Whip. Chill and cut in squares to serve. Can be sprinkled with chopped pecans.