Blueberry Crunch - cooking recipe

Ingredients

1/2 to 1 c. chopped pecans
1 1/2 c. all-purpose plain flour
1 1/2 c. margarine, melted
8 oz. cream cheese, room temperature
12 oz. Cool Whip
1 large can blueberry pie filling
1 c. confectioners sugar

Preparation

Mix melted margarine, flour and nuts.
Press into 13 x 9 x 2-inch dish.
Bake at 350\u00b0 until brown. Cool completely.
Mix cream cheese and confectioners sugar, then stir in Cool Whip. Spread on crust, then pour pie filling on top; place in fridge until firm.