• 2 cups graham cracker crumbs
• ½ cup butter, melted
• 1 8-ounce package cream cheese
• 2 tbsp confectioners’ sugar
• ¼ cup milk
• 1 21 ounce can blueberry pie filling
• 1 9-ounce cool whip

1. Stir together graham cracker crumbs and butter. Set aside ½ cup for topping and press the rest of crumbs into bottom of 7 x 11 inch baking pan. Chill.
2. Beat the cream cheese, sugar and milk until smooth.
3. Spread evenly over the chilled crumb layer. Spread the pie filling over the cream cheese layer and spread the cool whip over the filling.
4. Sprinkle the top with the remaining graham cracker crumb mixture and chill.

Try this sometime:

• 8 oz. cream cheese
• ½ cup sour cream
• 2 tablespoon sugar
• ¼ 8 oz whipped topping