1 c. ground pecans
1 c. flour
1/2 c. butter, softened
2 c. blueberries
1 c. sugar
1/4 c. cornstarch
3 tbsp. water
8 oz. cream cheese, softened
1 c. sugar
12 oz. carton Cool Whip

1. Blend first 3 ingredients. Press into 13"x15" Pyrex baking dish. Bake at 350 degrees until light brown, 10 to 15 minutes. Cool.

2. Mix next 4 ingredients in saucepan. Cook over low heat until thickened, about 15 minutes. Cool.

3. Blend cream cheese and sugar. Fold in Cool Whip. Spread over crust. Top with blueberry mixture. Refrigerate. Keeps well in refrigerator for several days.