1 c. plain flour
1/4 c. brown sugar
1 stick butter
1 c. chopped pecans

Crust: Mix together flour, brown sugar, butter and pecans. Press into 9 x 13 inch pan. Bake at 350 degrees for 15 minutes. Let cool.

1 (9 oz.) Cool Whip
1 (8 oz.) cream cheese, softened
3/4 c. sugar

Filling: Mix Cool Whip, cream cheese and sugar. Mix well. Spread on crust. Chill.

2/3 c. water
3 c. blueberries
1 c. sugar
3 tbsp. cornstarch
1/3 c. water

Blueberry layer: Mix water and blueberries and simmer 3 minutes. Combine sugar, cornstarch and water. Add to boiling mixture and continue to boil 1 minute, stirring constantly. Cool and spread on 2nd layer. Top with Cool Whip and may use chopped pecans.