2 c. flour
1/2 lb. butter
3 tbsp. sugar

Mix flour, butter, sugar with pastry blender. Spread on cookie sheet, pat into place. Bake at 350 degrees for 7 to 8 minute or until edges are lightly golden, cool.

TOPPING:

2 (8 oz.) pkgs. cream cheese
2 c. confectioners' sugar
2 (9 oz.) tubs of Cool Whip

Beat cream cheese (softened). Add confectioners' sugar and fold in Cool Whip, spread on top of cooled crust. Refrigerate for 1 to 2 hours, top with blueberry topping and chill until cold, cut in squares and serves.