• 2 cups crushed graham crackers (about 14 large graham crackers)
  • ⅓ cup sugar
  • 10 tablespoons butter, melted
  • 1 (8 oz) package cream cheese, softened
  • 1 cup powdered sugar
  • 1 tsp vanilla
  • 1 (16 oz) tub Cool Whip, thawed and divided
  • 2 (21 oz) cans blueberry pie filling
  • additional graham cracker crumbs for garnish, if desired


  1. In a medium bowl, stir well to combine graham cracker crumbs, sugar, and butter. Press evenly into the bottom of a 9 x 13 pan. Place in the refrigerator for 30 minutes to chill.
  2. Using a stand or hand mixer, beat well to combine cream cheese, powdered sugar, vanilla, and ½ of the tub of Cool Whip. Spread mixture evenly over crust.
  3. Add the blueberry pie filling, spreading it evenly over the cream cheese layer.
  4. Top with remaining Cool Whip. Sprinkle with additional graham cracker crumbs, if desired. Refrigerate for at least 2 hours before serving.


I swear this dessert always tastes better the next day, so chill overnight before serving if possible.