Wayne's mother made this for us-- we liked it a lot. Sometimes, she'd use raspberry or strawberry pie filling on the top. We LIKED it then,............ and still do!
1. Line a 9x13-inch pan with this graham cracker crust: 18 squares of graham crackers (crushed) mixed with 1/4 cup sugar and 1/4 cup melted butter. Press into the pan and bake at 325-degrees for about 10 minutes. Cool about 15 minutes.
2. For the filling: Mix together (until very smooth) 8 oz. cream cheese, 1 cup powdered sugar and 1/2 teaspoon vanilla.
3. Whip 1/2 pint heavy cream OR an 8-oz. container of Cool Whip until stiff. Fold carefully into the above cheese mixture. Pour this onto the cracker crust, and level it.
4. Carefully spread 1 can prepared blueberry pie filling evenly over creamy layer.
5. Refrigerate at least 4 hours before cutting into squares and serving.
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