Blueberry Cream Dessert

 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.