2 c. regular flour
1 1/2 sticks butter
1 c. pecans, chopped
1 carton Cool Whip
1 lb. confectioners' sugar
2 (8 oz.) cream cheese
2 cans blueberry pie filling

Cut butter into flour until finely mixed. Add nuts and form a crust in a 9 x 13 inch pan. Bake in a 325 degree oven for 15 minutes. Blend Cool Whip, sugar and cream cheese until very smooth and spread on the cooled crust. Top with the blueberry pie filling. Spread all the way to the edges. Cover and refrigerate overnight.