Blueberry Cream Cheese Dessert

Crust:

2 cups SR Flour

1 ½ sticks margarine - softened

1 cup chopped pecans

Filling

8 ozs cream cheese – softened

1 cup powdered sugar

11 ounces cool-whip

Topping

 4 cups blueberries, fresh or frozen

1 cup sugar, divided

3 tablespoons cornstarch

¼ cup water

Combine crest ingredients; spread/pat into a 9 x 13 pan and bake at 350 ®for 15 minutes or until light golden brown 

2.    Cream together cream cheese and powdered sugar, fold in cool whip.  Spread over cooled crust. 

3.     Combine ½ cup sugar and cornstarch in a saucepan. Add water then 2 cups of the blueberries.  Cook over medium heat, stirring constantly, until thickened and translucent. Crust some of the berries as they cook. 

4.     Remove from heat and add remaining sugar and blueberries. Cool completely and spread over cream cheese filling. Chill and Keep refrigerated. 

 Serves 12