Crust:

1/2 c. (1 stick) butter
1 1/2 c. all-purpose flour
1 c. chopped pecans

Mix butter, flour and nuts and press into 9 x 13 baking dish.

Bake at 350°F until browned (about 20 to 30 minutes).

Layer:

1 (8 oz.) cream cheese, softened
1 c. powdered sugar
1 (8 oz.) Cool Whip
1 can blueberry pie filling

Mix cream cheese and powdered sugar and then add Cool Whip and mix again. Spoon over crust that has cooled and spread blueberry pie filling on last. (Easier if you let cream cheese layer firm up in fridge before spreading filling but not necessary.) Chill before serving.