Blueberry Cream Torte

1 1/2 c. plain flour
1 c. regular oatmeal
1/2 c. packed brown sugar
1 1/2 c. chopped pecans
1 c. margarine, melted
1 (8 oz.) cream cheese
1 1/2 c. powdered sugar
2 (8 oz.) Cool Whip
1 (21 oz.) can blueberry pie filling

Mix flour, oats, brown sugar and pecans with melted margarine. Spread mix out in a 13 x 9 x 2 inch glass dish. Heat oven to 350 degrees and bake mix 20 minutes, about every 5 minutes open oven and stir mix. Let cool. Take half of mix out of dish and save it, spread other half in dish. Mix cheese, powdered sugar and 1 Cool Whip together and spread over crumb layer, then put pie filling over cheese layer. Then spread last tub of Cool Whip on top and sprinkle rest of crumb mix on top of Cool Whip.

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