CRUST:

1 1/2 c. plain flour
2 dashes salt
1/2 to 3/4 c. chopped pecans
2 tsp. sugar
1 stick melted butter

Mix together; press into 13-inch pizza pan. Bake at 350 degrees for 10 minutes. Cool.

FILLING:

8 oz. cream cheese
2 c. Cool Whip
2 c. powdered sugar

Blend cream cheese and powdered sugar until smooth. Fold in Cool Whip. Spread over cooled crust.

TOPPING:

1 pt. fresh blueberries or 2 cans blueberries, drained
1/2 c. sugar
1 tbsp. cornstarch

Cook fresh blueberries until tender. If using canned berries, no prior cooking is required; mix with sugar. Dissolve cornstarch in small amount of cold water. Add to blueberries; cook until thickened. Cool completely; spread over filling. Refrigerate.