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BLUEBERRY DELIGHT 2 cup blueberries 1/2 cup sugar 1/2 cup water 1/4 cup cornstarch 2 TBSP. lemon juice 1 stick melted margarine or butter 1 cup flour 2 TBSP. sugar 1/2 cup chopped pecans 8 oz. cream cheese 2/3 cup powdered sugar 2 8 oz. Cool Whip Mix blueberries, sugar, water, cornstarch, and lemon juice in a sauce pan and bring to a boil, stirring constantly. Reduce heat and cook until thick. Set aside to cool completely. Mix butter, flour, sugar and pecans and spread in a 9 x 13 pan. Bake at 375 degrees for 15-20 minutes. Cool completely. Blend cream cheese, powdered sugar and one container of cool whip until smooth and spread over cooled pecan layer. Spread cooled blueberry mixture (or one can of blueberry pie filling) over cool whip layer. Top with remaining container of cool whip and refrigerate for 2 hours before serving. Can top with a sprinkling of pecans if desired. From Maggie |