Brown Sugar Pecan Crust
1-Preheat the oven to 350 degrees and: Preheat the oven to 350 degrees and lightly spray a 8×8, 7×11, or 9×9 baking dish with non-stick cooking spray. Set aside.
2-In a medium bowl add all the: In a medium bowl add all the brown sugar pecan crust ingredients. Stir to combine.
3-Spread brown sugar pecan mixture evenly in: Spread brown sugar pecan mixture evenly in the prepared baking dish, and press firmly.
4-Bake for 15 minutes: Bake for 15 minutes. Remove from the oven and let cool completely.

Cream Cheese Lemonade Filling
5-In a small mixing bowl, combine evaporated: In a small mixing bowl, combine evaporated milk and pudding mix.
6-Beat on medium speed for 2 minutes: Beat on medium speed for 2 minutes (mixture will be very thick).
7-In a medium bowl, beat cream cheese: In a medium bowl, beat cream cheese until light and fluffy, about 3 minutes.
8-Gradually beat in lemonade concentrate: Gradually beat in lemonade concentrate.
9-Gradually beat in pudding mixture: Gradually beat in pudding mixture.
10-Spoon mixture onto the cooled brown sugar: Spoon mixture onto the cooled brown sugar pecan crust.

Blueberry Topping
11-In a medium saucepan over medium heat,: In a medium saucepan over medium heat, add blueberries, sugar, lemon juice, and cornstarch. Stir. Cook until blueberries start to burst and sauce thickens.
12-Let cool completely and then spread evenly: Let cool completely and then spread evenly over the lemon filling.
13-Cover and refrigerate for at least 4: Cover and refrigerate for at least 4 hours.