1 stick (1/4 c.) butter
1 c. self-rising flour
1 c. chopped pecans
8 oz. cream cheese
1 c. sugar
1 (8 oz.) Cool Whip
1 - 1 1/2 c. blueberries
1 tbsp. cornstarch
1/4 c. water
2-3 tbsp. sugar

Mix butter, flour and pecans. Spread in 8x10 oblong pan and bake at 350 degrees F. until lightly browned (10-15 minutes). Cool.

Combine cream cheese and sugar. Fold in Cool Whip and spread over cooled crust.

Mix cornstarch, sugar, water and 1/4 cup blueberries. Cook about 5 minutes. Add remaining blueberries. Mix well. Remove from heat, cool and spread on cream cheese mixture. Chill several hours.