FIRST LAYER:

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

Mix flour and butter together and add pecans. Pat into bottom of a 9 x 13 x 2 baking dish. Bake at 350 degrees for 20 minutes. Cool

SECOND LAYER:

1 (8 oz.) cream cheese
1 c. powdered sugar
1 c. Cool whip

Stir together and spread carefully over crust.

THIRD LAYER:

2 c. fresh or frozen blueberries
6 tbsp. water
1/2 c. sugar
2 tbsp. cornstarch
1/2 tsp. lemon juice

Simmer 1/2 cup blueberries in 6 tablespoons water for about 5 minutes. Combine cornstarch and sugar and add to the berries which have simmered. Cook until thick and clear, stirring constantly.

Remove from heat and add lemon juice and rest of blueberries. Cool. Spread over second layer.

FOURTH LAYER:

Spread remainder of Cool Whip over blueberry layer. Refrigerate.