CRUST:

2 c. crushed pretzels
3/4 c. sugar
1 c. butter, melted

Mix together. Reserve 1 cup for topping. Press the rest into ungreased 13 x 9 inch pan.

FILLING:

1 (8 oz.) pkg. cream cheese, softened
1/2 c. powdered sugar
1 (16 oz.) container Cool Whip
2 cans blueberry pie filling

Blend cream cheese and powdered sugar. Fold 1/2 of Cool Whip into cream cheese mixture. Spread onto crust. Spread pie filling on top of cream cheese mixture. Top with remaining Cool Whip and sprinkle reserved pretzel crumbs.

NOTE: Other pie filling may be used.