2 c. fresh or frozen blueberries
1 3/4 c. sugar
1/4 c. water
1/4 c. cornstarch
3 tbsp. water
1 c. flour
1/2 c. softened butter
1 c. chopped pecans
1 (8 oz.) softened cream cheese
1 (8-9 oz.) whipped topping

Combine in medium saucepan: blueberries, 1 cup sugar, 1/4 cup water. Cook over low heat until berries are soft (approximately 15 minutes).

Combine in bowl: 1/4 cup cornstarch and 3 tablespoons water. Add to berry mixture and cook until mixture is thick, stirring constantly. Cool.

Crust: Combine in bowl 1 cup flour, butter and pecans. Press mixture into 9 x 13 inch pan and bake at 350 degrees for 20-25 minutes. Cool.

Mix cream cheese, whipped topping. Spread onto cooled crust. Pour 3/4 cups sugar and berry mixture on top. Refrigerate overnight.