2 c. fresh blueberries
2 c. sugar, divided
1/4 c. water
1/4 c. cornstarch
3 tbsp. water
1 c. all purpose flour
1/2 c. butter, softened
1 c. finely chopped pecans
8 oz. cream cheese, softened
9 oz. container, frozen
Whipped topping, thawed

Combine Blueberries, 1 cup sugar and 1/4 cup water in medium saucepan. Cook over low heat until berries are soft (about 15 minutes). Combine cornstarch and 3 tablespoons water in a small mixing bowl, stir well. Add cornstarch mixture; Cook stirring constantly until thickened, set aside to cool.

Combine flour, butter and pecans in a small mixing bowl; mix well. Press in a small mixing bowl; mix well. Press dough evenly into a 13 x 9 x 2 inch baking dish. Bake at 350 degrees for 20 minutes.

Combine cream cheese and 1 cup sugar beat until smooth. Fold in whipped topping evenly over cooled crust. Pour blueberry mixture evenly over top. Refrigerate cut into squares to serve.