1 c. self rising flour
1 1/4 c. white sugar, divided
1/4 c. light brown sugar
1 stick butter
12 oz. pecan pieces
16 oz. cream cheese
16 oz. Cool Whip
milk as needed
1 c. confectioners sugar
2 cans (16 oz.) blueberry pie filling

Mix flour, brown sugar, and 1/4 cup white sugar. Spread in rectangular baking pan. Melt butter and pour over flour and sugar mixture, stirring with a fork until completely moist.

Bake at 400°F, stirring every 5 minutes until golden brown (at least 20 minutes). Remove from oven and stir in pecans.

Bake another 5 to 10 minutes to keep broken up. Remove and let cool.

Mix cream cheese and Cool Whip with blender, adding enough milk to get proper consistency. Add confectioners sugar and rest of white sugar and blend well. Spread over crunch mixture, top with blueberries and chill for 2 hours.