2 c. fresh or frozen blueberries
2 c. sugar, divided
1/4 c. water
1/4 c. cornstarch
3 tbsp. water
1 c. all-purpose flour
1/2 c. butter, softened
1 c. chopped pecans
1 (8 oz.) pkg. cream cheese, softened
1 (9 oz.) container frozen whipped topping, thawed

Combine berries, 1 cup sugar and 1/4 cup water in medium saucepan. Cook over low heat until berries are soft, about 15 minutes. Combine cornstarch and 3 tablespoons water in a small bowl; stir well. Add cornstarch mixture to blueberry mixture. Cook, stirring constantly, until thick; let cool.

Combine flour, butter and pecans in a bowl; mix well. Press dough into 13x9x2 inch baking dish. Bake at 350 degrees for 20 minutes. cool. Combine cream cheese and 1 cup sugar; beat until smooth. Fold in whipped topping. Spread topping evenly over cool crust. Pour blueberry mixture evenly over topping; refrigerate. Cut and serve.