Blueberry Yum-Yum - cooking recipe

Ingredients

2 c. fresh or frozen blueberries
2 c. sugar
1/4 c. water
1/4 c. cornstarch
3 Tbsp. water
1 c. flour
1/2 c. butter
1 c. pecans
1 (8 oz.) pkg. cream cheese
1 box Cool Whip

Preparation

Combine blueberries, 1 cup sugar and 1/4 cup water in pan. Cook on low heat (15 minutes).
Combine cornstarch and 3 tablespoons water in bowl; mix well.
Add cornstarch mix to blueberries; cook until thick.
Cool.
Combine flour, butter and pecans in bowl.
Mix well.
Press dough into 13 x 9 x 2-inch pan. Bake at 350\u00b0 for 20 minutes.
Cool.
Combine cream cheese and 1 cup sugar.
Beat until smooth.
Fold in Cool Whip.
Spread topping over cooled crust.
Pour blueberry mixture over top of cream cheese mixture.
Refrigerate.
Cut into squares.