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1 c. all-purpose flour
1 stick butter, softened
1/4 c. dark brown sugar
1 c. chopped pecans
1 (8 oz.) pkg. cream cheese, softened
1 (8 oz.) container refrigerated whipped topping (Cool Whip is best)
3/4 c. plus 1/4 c. sugar
1 tsp. vanilla extract
1 qt. blueberries, washed
2 heaping tsp. cornstarch

Preheat the oven to 350 degrees. Combine flour, butter, dark brown sugar
and pecans; mix well. Press into the bottom of a 9 x 13 x 2-inch
baking dish. Bake for 15 to 20 minutes until slightly brown. Remove
from the oven and cool.

In another bowl, mix together the cream cheese, whipped topping, 3/4
cup sugar and vanilla extract. Spread this over the cooled base.
Place in the refrigerator while you cook the blueberries.

In a saucepan, combine the blueberries, cornstarch, the remaining 1/4
cup sugar and just barely enough water to moisten everything. Over
medium heat, cook and stir until thick. Remove from the heat and
cool. Spread over the cream cheese layer. Refrigerate until served.
Makes 8 to 10 servings.

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