Blueberry Cobbler

Crust 1 cup flour 1 stick margarine, softened 1 cup chopped nuts

Filling 1 (8-ounce) block cream cheese, softened 1 (8-ounce) container Cool Whip 1 cup granulated sugar

Topping 2 cups blueberries 1/2 cup water 1 cup granulated sugar 1/4 cup cornstarch, mix with water

Mix ingredients for crust well. Press into a 9x13-inch baking dish. Bake at 350°F. 20 minutes; let cool. Mix cheese and sugar. Add Cook Whip; Mix until smooth. Spread on cooled crust. Cook berries, sugar, water 15 minutes. Add cornstarch; cook until blueberries thicken. Cool mixture. Spread on top of cream cheese mixture. Refrigerate.

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