CRUST:

2 c. flour
1 1/2 sticks butter
1 c. pecans chopped fine
2 tbsp. sugar

Cream flour, butter and sugar, add pecans, press into 9 x 13 pan and bake at 350 degrees for 20 minutes. Let cool.

FILLING:

3 to 4 bananas
8 oz. cream cheese
3 c. powdered sugar
1 tsp. vanilla
1 (12 oz.) Cool Whip
1 can of blueberry

Line crust with sliced bananas. Soften cream cheese add powdered sugar, 1 teaspoon vanilla and whip until well blended. Pour over bananas, top with Cool Whip, then pour the can blueberry over the Cool Whip refrigerate until ready to serve.