1 c. flour
1/2 c. butter, melted
1 c. chopped nuts
1 c. powdered sugar
1 (8 oz.) cream cheese, softened
1 large Cool Whip
1 can blueberry pie filling

Mix together flour, butter, and pecans. Pat in 9 x 13 pan.

Bake at 350°F for 20 minutes; let cool. Cream together cream cheese, sugar, and 1/2 cup Cool Whip. Spread over cooled crust. Spread blueberry pie filling over cream cheese mixture. Top with remaining Cool Whip. Refrigerate.