Posted May 29, 2015 by  Patti Parrish

1 ½ cups graham crackers crushed

½ cup melted butter

1 8 oz block cream cheese (softened)

1 pt. cool whip

1 cup powered sugar

1 can blueberry pie filling (or cherry…)

Combine melted butter and graham crackers in 9x13 pan to form a crust, press & refrigerate while making filling. 

Beat cream cheese with powered sugar, fold in cool whip.

Put mixture into 9x13 pan smoothing out, top with pie filling.

Keep refrigerated, serve cold.