1 1/2 c. self rising flour
1/2 c. packed light brown sugar
3/4 c. butter (softened)
1 1/2 c. chopped pecans
12 oz. cool whip
8 oz. cream cheese (softened)
3/4 c. sifted sugar
1 c. sugar
3 tbsp. cornstarch
1 c. cold water
4 c. fresh blueberries

Combine together flour, brown sugar, butter and pecans with a fork Until crumbly. Press into a lightly greased 9 X 13 X 2 inch pan.

Bake at 375 for 15 minutes. cool in pan on wire rack. Beat Cool whip, cream cheese and powdered sugar on medium speed with electric mixer until smooth. Put in pie crust. Mix water, sugar, cornstarch and blueberries together and cook until thick. Put on top of cream cheese mixture and refrigerate until set.