Instructions: Combine flour, sugar, pecans with butter. Spread on a 12" pizza pan.

Bake in preheated 375-degree oven for 10-12 minutes. Cool on rack.

Cream the cream cheese with mixer. Gradually add powdered sugar, beating until smooth. Fold in whipped topping and spread over crust.

Mash 2 cups blueberries in a saucepan and stir in 2/3 cup sugar. Bring to boil over medium heat and boil for
2 minutes.

Whisk together cornstarch and water; stir into blueberry mixture. Return to boil, stirring constantly, for a minute. Cool. Spread over cream cheese and top with remaining blueberries.

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