Blueberry Torte Squares

2/3 cup butter

2 T sugar

1 1/4 cup flour

1 pkg cream cheese

1 cup powdered sugar

1 12oz carton cool whip (thawed)

2T cornstarch 

3/4 cup cold water

3 cups blueberrys

1/2 cup and 1T sugar

In a small bowl cream butter and 2T sugar, gradually add flour, mix well. Press on bottom of 9x13 Pan, sprayed with cooking spray. Bake at 350 for 12-15 minutes or until set or edges are slightly brown. Cool 

In a large mixing bowl, beat cream cheese and powdered sugar until smooth. Fold in whipped topping; spread mixture over crust. Refrigerate for 20 minutes.

Meanwhile in saucepan combine cornstarch and water till smooth.  Stir in blueberries and remaining sugar. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool at room temperature.

Spoon topping over cream cheese layer. Cover and refrigerate for 4 hours.