Yes, because it’s that yummy. This recipe is from a former coworker who would make this for all our work luncheons. It’s been years since I’ve had it and decided to make it for my own work potluck, so I pulled it from the recipe archives, and as memory served, it was a big hit with many requesting the recipe. In fact, when I retrieved the pan from the refrigerator to take home, several people had already set aside portions for later. There was just enough left over for me to slice up, snap a picture of it, and of course, enjoy one last serving.

Ingredients

For the crust (the best nut crust ever!):

• 1 1/2 cups pecans, chopped
• 3/4 cups butter, melted
• 1 cup self-rising flour
• 1/2 brown sugar, packed

For the filling:

• 8oz cream cheese, softened
• 12oz. Cool Whip, thawed
• 3/4 cup powdered sugar

For the topping:

• 1 cup water
• 1 cup sugar
• 3 tbsp. corn starch
• 4 cups blueberries

Preparation:

Preheat oven to 375 degrees. Spray 9×13 pan with spray; set aside. Crumble together the crust ingredients and press into pan. bake for 15 minutes. Cool completely.

Beat together the cream cheese, Cool Whip, and powdered sugar. Add to the cooled crust and place in refrigerator.

In a saucepan, mix together the sugar and cornstarch, add the water and stir until there are no lumps. Add the blueberries and bring to a boil for 2 minutes, for the sauce to thicken; occasionally stir to prevent sticking on the bottom of the pan. Remove from heat and allow to cool before adding to the top of the filling. Refrigerate for 1 hour or overnight.