Blueberry Crunch - cooking recipe

Ingredients

2 cups self-rising flour
1 cup margarine
1 cup chopped pecans
8 ounces cream cheese
1 lb confectioners' sugar
12 ounces Cool Whip
1 (21 ounce) can blueberry pie filling

Preparation

Melt margarine and mix in self-rising flour and pecans, mix well and press into bottom of long dish. Bake at 350 until lighty brown. Mix cream cheese, confectioner's sugar and cool whip and pour over cooled crust. Top with blueberry pie filling. Refrigerate.