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
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Combine blueberries, 1 cup sugar, and 1/4 cup water in a saucepan. Cook on low about 15 minutes or until berries are soft.
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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.
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Combine flour, margarine, and pecans. Using wax paper, press into 9″ × 13″ pan. Bake for 20 minutes at 350 degrees. Cool.
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Combine cream cheese and 1 cup sugar. Beat until smooth. Fold in whipped topping. Spread over cooled crust.
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Pour blueberry mixture oven top. Refrigerate.