1 3/4 c. self-rising flour
1 c. melted butter
1 c. chopped nuts

Mix together and press in bottom of a 9 x 13 inch pan. Bake at 350 degrees until golden brown. Let cool.

TOPPING:

1 (8 oz.) cream cheese
3 c. confectioners' sugar
1 lg. Cool Whip
1 can blueberry pie filling (can sub. cherry or other)

Mix cream cheese and sugar with fork. Fold in Cool Whip. Spread over crust. Top with 1 can of blueberry pie filling. Chill several hours.