CRUST:

2 sticks butter
1/2 c. light brown sugar
1 1/2 c. flour
1/2 c. chopped pecans

FILLING:

1 lg. block cream cheese, softened
1 c. sugar
1 can blueberry pie filling
1 lg. container Cool Whip

Crust: Cream butter and sugar. Add flour slowly. Spread in 9 x 13 inch dish. Sprinkle pecans on top of mixture. Bake 20 minutes at 350 degrees and cool.

Filling: Cream cheese and sugar. Spread on cooled crust. Add blueberry filling on top. Top with Cool Whip. Refrigerate until serving time.