Blueberry Crunch - cooking recipe

Ingredients

1 1/2 sticks butter
2 1/3 c. plain flour
1 c. chopped pecans
8 oz. cream cheese, softened
1 box powdered sugar
12 oz. container Cool Whip

Preparation

Top with 1 can Comstock blueberry pie filling.
Refrigerate overnight.
Cut into squares.