Blueberry Yum Yum

1 can blueberry pie filling
1 c. all purpose flour
1/2 c. margarine
1 c. finely chopped pecans
8 oz. cream cheese
8 oz. Cool Whip
1 c. sugar

Combine flour, oleo and pecans in small mixing bowl. Mix well. Press into a 13 x 9 inch pan. Bake at 350 degrees for 18 to 20 minutes. Cool. Combine cream cheese and sugar beat until smooth. Fold in whipped topping (Cool Whip) spread over cooled crust. Spread pie filling over top and refrigerate overnight. Cut in squares. Serve. Makes 12 to 15 servings.

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