Categories: Desserts, Fruit

Ingredients

• 2 cups fresh blueberries
• 2 cups sugar, divided
• 1/4 cup water
• 1/4 cup cornstarch
• 3 Tbs water
• 1 cup all-purpose flour
• 1/2 cup margarine, softened
• 1 cup pecans, finely chopped
• 8 oz cream cheese
• 9 oz Cool Whip

Directions

1. Combine blueberries, 1 cup sugar, and 1/4 cup water in a saucepan. Cook on low about 15 minutes or until berries are soft.

2. Combine cornstarch and 3 Tbs water in a small bowl and mix well. Add to blueberry mix. Cook, stirring constantly until thick. Set aside to cool.

3. Combine flour, margarine, and pecans. Using wax paper, press into 9″ × 13″ pan. Bake for 20 minutes at 350 degrees. Cool.

4. Combine cream cheese and 1 cup sugar. Beat until smooth. Fold in whipped topping. Spread over cooled crust.

5. Pour blueberry mixture oven top. Refrigerate.

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