Ingredients:
For the Crust:
1½ cups graham cracker crumbs
½ cup melted butter
2 tablespoons sugar
For the Cream Cheese Layer:
8 oz cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
8 oz whipped topping (like Cool Whip)
For the Fruit Layer:
1 can (21 oz) blueberry pie filling
For the Topping:
8 oz whipped topping (additional)
Crushed graham cracker crumbs (optional, for garnish)
Instructions:
Make the crust:
In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until evenly combined. Press the mixture firmly into the bottom of a 9×9 or 9×13-inch dish. Chill in the refrigerator for 10–15 minutes to set.
Prepare the cream cheese layer:
Beat the softened cream cheese in a bowl until smooth. Add powdered sugar and vanilla extract, and beat again until creamy and fluffy. Gently fold in the whipped topping until smooth. Spread this layer evenly over the chilled crust.
Add the blueberry layer:
Carefully spoon and spread the blueberry pie filling over the cream cheese layer, trying not to mix the layers.
Top it off:
Spread the remaining 8 oz of whipped topping over the blueberry layer. For a pretty finish, sprinkle with extra crushed graham crackers.
Chill to perfection:
Cover the dish and refrigerate for at least 4 hours, or overnight for best texture and flavor.
Happy Cooking!