CRUST:

1 c. flour
1/2 c. melted butter
1 c. finely chopped pecans

FILLING:

1 (8 oz.) pkg. cream cheese, softened
9 oz. carton Cool Whip
1 c. sugar
1 can blueberry pie filling

Mix crust ingredients and press into bottom of 13 x 9 x 2 inch pan. Bake at 350 degrees for 10-15 minutes or until lightly browned. Cool.

Whip cream cheese and sugar until fluffy. Add Cool Whip and blend. Pour into cooled crust. Chill until firm. Spread blueberry filling over cheese filling. Chill well before serving. Overnight is best. Serves 10-12.