1 c. flour
1 stick butter
1/4 c. sugar
1 c. chopped pecans

Butter a 9 x 13 inch Pyrex dish and press the crust onto the bottom. Bake for about 15 minutes or until light brown in a 375 degree oven. Cool.

FILLING:

1 (8 oz.) pkg. cream cheese
3 c. powdered sugar
2 or 3 tsp. vanilla
1 lg. container Cool Whip

Mix cream cheese and sugar. Add Cool Whip and mix until smooth. Spread mixture over crust. Top with blueberry pie filling.