2 c. fresh or frozen blueberries
2 c. sugar
1/4 c. water
1/4 c. cornstarch
3 tbsp. water
1 c. flour
1/2 c. butter
1 c. pecans
1 (8 oz.) pkg. cream cheese
1 box Cool Whip

Combine blueberries, 1 cup sugar and 1/4 cup water in pan. Cook on low heat (15 minutes). Combine cornstarch and 3 tablespoons water in bowl; mix well. Add cornstarch mix to blueberries; cook until thick. Cool. Combine flour, butter and pecans in bowl. Mix well. Press dough into 13 x 9 x 2-inch pan.

Bake at 350°F for 20 minutes. Cool. Combine cream cheese and 1 cup sugar. Beat until smooth. Fold in Cool Whip. Spread topping over cooled crust. Pour blueberry mixture over top of cream cheese mixture. Refrigerate. Cut into squares.