1 stick butter, melted
3/4 c. sugar
1 pkg. graham cracker crumbs
1 (8 oz.) pkg. cream cheese
1 lg. can blueberry pie filling
1 sm. carton Cool Whip

Make graham cracker crust by mixing well together the melted butter, sugar and graham cracker crumbs. Put into 8 or 9 inch pie pan and shape into crust. Reserve 1/4 cup mixture to sprinkle on top. Mix cream cheese and sugar; add Cool Whip; mix well. Put half of mixture over crust bottom. Spread blueberry pie filling over cream cheese mixture. Spread remaining cream cheese mixture over filling. Top with remaining crust mixture. Refrigerate for an hour or two. For an even easier pie, use a commercial graham cracker pie crust.