1 c. self-rising flour
1/2 c. nuts
1 stick butter, melted
1 (8 oz.) pkg. cream cheese
1 c. powdered sugar
1 lg. container Cool Whip
1 can blueberry pie filling

Mix flour, nuts and butter. Put in 13 x 9 x 2 inch pan. Bake at 350°F for 15 minutes. Cool completely. Beat cream cheese and sugar; fold in 2 cups Cool Whip. Pour into crust and put in refrigerator until set, about 20 minutes. Pour blueberry pie filling on top. Then top with Cool Whip.