2 c. fresh blueberries
2 c. sugar
1/4 c. water
1/4 c. cornstarch
3 tbsp. water
1 c. all-purpose flour
1/2 c. butter, softened
1 c. pecans, finely chopped
1 (8 oz.) cream cheese
1 (10 oz.) whipped topping

Combine blueberries, 1 cup sugar and 1/4 cup water in saucepan. Cook over low heat until berries are soft, about 15 minutes.

Combine cornstarch and 3 tablespoons water, add to blueberry mixture. Cook until thickened. Set aside to cool.

Combine flour, butter and pecans in small bowl. Mix well; press dough evenly into 9x13 inch baking dish. Bake 20 minutes at 350 degrees.

While cooling, combine 1 cup sugar and cream cheese, beat until smooth, fold in whipped topping. Layer over crust, top with blueberry mixture. Refrigerate.