2 c. flour
1/2 c. brown sugar
1 c. butter
1 c. chopped nuts

TOPPING:

8 oz. cream cheese
1 c. powdered sugar
1 sm. tub Cool Whip
1 can blueberry pie filling

Crust: Add flour, brown sugar and butter together. Add nuts. Press into 9 x 13 pan. Bake at 350 degrees for 10 minutes. Let cool and crumble with fork. Set aside. Cream cream cheese, add powdered sugar and Cool Whip. Pour over crumbled crust and spread evenly. Take the can of blueberry pie filling, spread evenly over cream cheese mixture. Place in refrigerator for 2-3 hours.