3 c. fresh blueberries
2 c. sugar, divided
1/4 c. water
1/4 c. cornstarch
3 tbsp. water
1 c. all purpose flour
1/2 c. butter, softened
1 c. chopped pecans
1 (8 oz.) pkg. cream cheese, softened
9 oz. container frozen whipped topping, thawed

Combine blueberries, 1 cup sugar and 1/4 cup water in saucepan. Cook over low heat until berries are softened, about 15 minutes. Combine cornstarch and three tablespoons water in a small mixing bowl, stir well. Add cornstarch mixture to blueberries and cook over medium heat, stirring constantly until thickened. Set aside to cool.

Combine flour, butter and pecans in a small bowl, mix well. Press dough evenly in a 13"x9"x2" baking dish and bake at 350 degrees for 20 minutes. Cool.

Combine cream cheese and 1 cup sugar and beat until smooth. Fold in whipped topping. Spread evenly over cooled crust. Pour blueberry mixture evenly over top. Refrigerate several hours, cut into squares. Other berries, such as strawberries, may be used. Serves 20.