1 1/2 c. graham cracker crumbs
1 stick butter, melted
1 c. confectioners' sugar
2 tsp. milk
2 (3 oz.) pkg. cream cheese, softened
1/2 tsp. almond extract
1/2 tsp. vanilla
1 c. heavy cream
1 can blueberry pie filing
1/2 c. chopped nuts

Combine crumbs and butter. Press into deep pie pan or 8 x 12 inch Pyrex pan - bottom and sides. Bake 15 minutes or less in 350 degree oven. Cool.

Whip cream with almond and vanilla. Combine cream cheese with milk and sugar until fluffy and smooth. Beat whipped cream into creamed cheese. Spread mix over cooled crust. Sprinkle with nuts and top with blueberry pie filling. Chill 24 hours. Garnish with whipped cream or not.