Blueberry Yum-Yum

• 2 c. fresh blueberries
• 2 c. sugar, divided
• 1/4 c. water
• 1/4 c. cornstarch
• 3 Tbsp. water
• 1 c. all-purpose flour
• 1/2 c. margarine, softened
• 1 c. finely chopped pecans
• 1 (8 oz.) pkg. cream cheese, softened
• 1 (9 oz.) frozen whipped topping, thawed

1. Combine blueberries, 1 cup sugar and 1/4 cup water in a medium saucepan; cook over low heat until berries are soft (about 15 minutes).
2. Combine cornstarch and 3 tablespoons water in a small mixing bowl; stir well.
3. Add cornstarch mixture to blueberry mixture; cook, stirring constantly, until thick.
4. Set aside to cool.
5. Combine flour, margarine and pecans in a small bowl; mix well.
6. Press dough into a 13 x 9 x 2-inch baking dish.
7. Bake at 350u0b0 for 20 minutes, cool.
8. Combine cream cheese and 1 cup sugar; beat until smooth.
9. Fold in whipped topping.
10. Spread evenly over cool crust.
11. Pour blueberries over top.
12. Refrigerate.

fresh blueberries, sugar, water, cornstarch, water, flour, margarine, pecans, cream cheese, frozen whipped topping

Taken from www.cookbooks.com/Recipe-Details.aspx?id=556795 (may not work)