1 c. all purpose flour
1/2 c. butter, softened
1 c. finely chopped pecans
2 c. fresh blueberries
1 c. sugar
1/4 c. water
1/4 c. cornstarch
3 tbsp. water
1 (8 oz.) pkg. cream cheese
1 c. sugar
1 (9 oz.) carton Cool Whip

Mix flour and butter with pastry blender; add pecans. Press this dough evenly into a 13"x9"x2" baking dish. Bake at 350 degrees for 20 minutes, then cool.

Combine in saucepan the blueberries, 1 cup sugar and 1/4 cup water. Cook this until blueberries are tender. Thicken with cornstarch mixed in with the 3 tablespoons water. Set aside to cool before you put together.

Combine cream cheese and remaining sugar and beat with mixer until smooth.

Fold in thawed Cool Whip. Spread this topping evenly over cooled crust. Pour blueberry mixture evenly over top of that. Refrigerate. Cut into squares to serve. Yield: 15 servings.