1 c. self-rising flour
1/2 c. packed brown sugar
1 stick butter, softened
1/2 c. chopped pecans
1 (3 oz.) pkg. cream cheese, softened
1 (8 oz.) Cool Whip
1 3/4 c. sugar
1 tsp. vanilla flavoring
2 c. blueberry pie filling

Combine first 4 ingredients in bowl mixing well. Spread evenly in 9"x13" cake pan. Bake at 350 degrees until firm. Beat cream cheese, Cool Whip, 3/4 cup sugar and vanilla together until smooth. Pour over cooled crust. Combine remaining 1 cup sugar with pie filling in bowl, mixing well. Pour over creamed mixture. Chill in refrigerator.