2 sticks butter, melted
2 c. plain flour
1 (8 oz.) pkg. cream cheese, room temperature
2 c. powdered sugar
1 (12 oz.) container non-dairy whipped topping
1/2 tsp. lemon juice
1 can blueberry pie filling
1 c. chopped pecans

Combine butter, flour and pecans; mix well. Press into bottom of a 9 x 13 inch dish. Bake until golden brown. Cool thoroughly. Combine cream cheese, powdered sugar and lemon juice. Fold in whipped topping and spread can of pie filling over the cream cheese layer. Refrigerate for at least 1 hour before serving.