CRUST:

2 sticks melted butter
2 c. flour
1 c. crushed pecans

Mix together and press into 18" cake pan. Bake at 350 degrees for 30 minutes. Cool.

FILLING:

8 oz. cream cheese, softened
1 sm. tub Cool Whip
1/2 box powdered sugar

Beat well and spread over crust.

GLAZE:

1 c. sugar
2 tbsp. cornstarch
1 c. water
1 tbsp. lemon juice
2 c. fresh blueberries (you can use frozen)

In a small saucepan, mix ingredients together. Cook until thickened (like a pie filling). Cool. Spread over cheese filling. Refrigerate.