18 whole graham crackers
1.5 cups blueberry pie filling
8 ounces cream cheese, softened
1/2 cup butter, melted
1 cup powdered sugar
1 cup heavy cream
1 teaspoon vanilla extract
Finely crush the graham crackers.
Blend melted butter with crumbs and press into a springform pan. Chill in the refrigerator.
Whisk together the softened cream cheese, heavy cream, powdered sugar, and vanilla until smooth and creamy.
Pour the cream cheese mixture over the crust, smooth evenly, and refrigerate for at least 2 hours.
Before serving, lavish the top with blueberry pie filling.
Optionally, add a layer or garnish of whipped topping or Cool Whip for an extra touch of creaminess.
Credit: Happy Cooking