1 1/2 sticks butter
1 c. chopped pecans
1 - 1 1/2 c. flour
8 oz. pkg. cream cheese, softened
8 oz. Cool Whip
1 lb. box confectionery sugar
2 cans blueberry pie filling

In a 13"x9" baking pan, melt the butter. Mix together the butter, flour and pecans in the baking pan and spread over the bottom of the pan. (The flour amount will vary depending on desired thickness.) Brown mixture at 350 degrees for 15 to 30 minutes, allow to cool after removing from oven. In a medium bowl mix together the cream cheese, Cool Whip and confectionery sugar until mixture is smooth. Pour this mixture on top of crust. Finally, pour the blueberries on top of the cream cheese mixture and allow to refrigerate overnight.