Thought you might like to make this dessert for the upcoming holiday weekend. I got this recipe from my friend Tammy. It is a sweet treat and really simple to make. The recipe calls for 16 oz. Cool Whip – that gives you a pretty thick layer. You probably could use maybe ¾ of that and be ok. Just depends on your taste.

You will need:

For the crust –

18 crushed (2 sleeves) graham crackers (about 1 ½ cups)

¼ cup sugar

1 stick of butter (1/4 lb.) melted

For the filling –

8 oz. pkg. cream cheese, softened

1 tsp. vanilla

½ cup sugar

2 eggs

For the topping –

Blueberry Pie Filling (21 oz. can)

16 oz. Cool Whip

Combine the crust ingredients. Reserve 1/3 cup for topping. Press remaining crust into a 13 x 9 baking dish.

Mix together the filling ingredients until smooth. Pour over the crust and bake for 25 minutes at 325 F.

Let cool.

Spread Blueberry Pie Filling on top.

Top with Cool Whip and sprinkle with the reserved crumb topping.

Refrigerate at least 2 hours. Enjoy!