Ingredients:

  • 1.5 cups graham cracker crumbs
  • 1/3 cup unsalted butter, melted
  • 2 tbsp granulated sugar
  • 8 oz cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup heavy whipping cream, chilled
  • 21 oz blueberry pie filling
  • 1/2 cup fresh blueberries
  • 1 cup whipped topping, thawed

Instructions:

  1. Combine graham cracker crumbs, melted butter, and sugar in a bowl until the mixture resembles wet sand.
  2. Press the mixture firmly into the bottom of a 9x13 inch baking dish using the back of a spoon or a flat measuring cup.
  3. Place the crust in the freezer for 5 minutes to flash-set.
  4. In a large bowl, beat the softened cream cheese and powdered sugar until smooth.
  5. Gradually pour in the heavy whipping cream and vanilla extract, whipping on high speed until stiff peaks form.
  6. Fold in half of the whipped topping with a spatula to create a light, aerated consistency, then spread evenly over the chilled crust.
  7. Spoon the blueberry pie filling over the cream cheese layer, smoothing it to the edges.
  8. Gently fold in the fresh blueberries and top the entire dessert with the remaining whipped topping.
  9. Refrigerate for at least 2 hours until the dessert is set.