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Ingredients
- 3 cups fresh or frozen blueberries
- 2 1/2 cups sugar, divided
- 3/8 cup water
- 3/8 cup cornstarch
- 4 1/2 tablespoons water
- 1 cup flour
- 1/2 cup butter, softened
- 1 cup finely chopped pecans
- 8 oz. cream cheese, softened
- 8 oz. Cool Whip, thawed
Preparation
Step 1
Combine berries, 1 cup sugar and 1/4 cup water in medium saucepan; cook over low heat until berries are soft, about 15 minutes. Combine cornstarch and 3 tablespoons water, stir well. Add cornstarch mixture to blueberries, stirring constantly until thickened. Set aside to cool. Preheat oven to 350 degrees.
Combine flour, butter and pecans in small mixing bowl. Mix well. Press dough evenly into 9x13" pan. Bake for 20 minutes. Cool on wire rack.
Combine cream cheese and 1 cup sugar, beat until smooth. Fold in Cool Whip; spread evenly over crust. Spread blueberry mixture over top. Refrigerate several hours before serving. Cut into squares before serving.