Ingredients
For the Crust:
• 2 cups graham cracker crumbs
• ½ cup melted butter
• ¼ cup sugar
For the Cream Cheese Layer:
• 2 packages (8 oz each) cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 container (8 oz) whipped topping (like Cool Whip)
For the Blueberry Topping:
• 1 can (21 oz) blueberry pie filling
OR make your own (see note below)
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Instructions
1. Make the Crust:
• In a bowl, combine graham cracker crumbs, melted butter, and sugar.
• Press into the bottom of a 9×13-inch dish.
• Chill in the refrigerator while you make the filling.
2. Make the Cream Cheese Layer:
• Beat the cream cheese until smooth.
• Add powdered sugar and vanilla; beat until fluffy.
• Fold in the whipped topping.
• Spread over the chilled crust.
3. Add the Blueberry Topping:
• Spread the blueberry pie filling evenly over the cream cheese layer.
• Refrigerate for at least 4 hours (or overnight) before serving.
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Optional: Homemade Blueberry Topping
If you want to make your own topping:
Ingredients:
• 2 cups fresh or frozen blueberries
• ½ cup sugar
• 2 tbsp cornstarch
• ½ cup water
• 1 tsp lemon juice
Instructions:
• In a saucepan, combine sugar, cornstarch, and water. Stir until smooth.
• Add blueberries and bring to a boil.
• Reduce heat and simmer until thickened (about 5–7 minutes).
• Stir in lemon juice and let cool completely before using.
