1 (9-inch) graham cracker crust or pastry crust, baked

Filling:

1/2 c. confectioners' sugar
1 (8 oz.) pkg. cream cheese, softened
1 1/2 to 2 c. softened Cool Whip

Blend confectioners' sugar and cream cheese until smooth. Add Cool Whip and blend until smooth. Spread in pie shell and cover with slightly cooled blueberry sauce. Can add whole blueberries to cream filling.

Sauce:

2 c. blueberries
2/3 c. water
1 c. granulated sugar
3 tbsp. cornstarch
1/2 c. water

Place blueberries and 2/3 cup water in saucepan and simmer for 3 minutes. Mix together sugar and cornstarch, then add 1/3 cup water. Combine this with the blueberries and boil for 1 minute, stirring constantly. Remove from heat; allow to cool 3 to 5 minutes. Pour over cream cheese mixture and refrigerate.