1 c. flour
1 stick butter
1/2 c. pecans
2 tbsp. sugar
1 (8 oz.) Cool Whip
8 oz. box cream cheese
2 tbsp. flour
2 tbsp. water
3/4 c. sugar
2 c. blueberries

Crust: Mix together flour, melted butter and pecans in bowl by hand. Spread thin in a 8 or 9-inch pie pan.

Bake 5 to 6 minutes to form crust. (Preheat oven to 350°F).

Filling: Soften cream cheese; add sugar. Mix until smooth. Fold in Cool Whip. Pour in cooled pie crust.

Topping: In a 1-quart saucepan, put blueberries, sugar and water. Cook on low heat; when sugar starts to melt, stir in flour (stirring constantly). Bring to a boil; cook mixture until it's slightly thick. Spread on top of filling. Refrigerate 2 hours for the best dessert. Blackberries may be used in place of blueberries.