TEXAS SIZE BLUEBERRY CHEESECAKE

2 C. FLOUR 4 C. COOL WHIP

1/2 TSP. SALT 4 C. TEXAS BLUEBERRIES

2 STICKS BUTTER 2 C. SUGAR

2 C. CHOPPED PECANS 4 TBSP. CORNSTARCH

16 OZ. CREAM CHEESE 2 TSP. LEMON JUICE

1 C. SUGAR

Crust: Blend flour, salt and butter. Stir in pecans. Press into a

9 x 13 inch baking dish. Bake at 450 degrees for 10 minutes or

until golden brown. Cool.

Filling: Blend cream cheese and 1 cup of sugar. Fold in cool whip.

Spoon into crust.

Topping: Combine blueberries, 2 cups sugar and cornstarch in a

saucepan. Cook over medium heat until mixture thickens.

Add lemon juice. Cool thoroughly and spoon over pie.

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