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1 c. flour
2 1/2 c. powdered sugar
1 c. pecans
1 stick oleo
2 (8 oz.) pkg. cream cheese
1 large Cool Whip
1 can blueberry pie filling

First: Mix flour, 1/2 cup powdered sugar, pecans and
oleo in bowl. Press into bottom of 9 x 13-inch pan. Bake 10
minutes at 325 degrees. Cool.
Second: Cream the cream cheese, 2 cups powdered sugar
and Cool Whip. Spread over crust (first layer).
Third: Top with blueberries. Chill at least 3 hours.

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