Blueberry pie filling
1/2 c. sugar
1 (8 oz.) cream cheese
3 tbsp. milk
Graham cracker crumbs, 1/2 box
1 stick butter
1/2 c. sugar
9 oz. Cool Whip

LAYER 1: One stick of butter, melted - combined and press firmly with sugar in a greased corning skillet.

LAYER 2: Mix sugar and milk to the very soft cream cheese. Spread the mixture over the graham crackers. Add a nice layer of pecans (optional).

LAYER 3: Place the Cool Whip on top of the 2nd layer. Add the blueberry filling next. Chill until served.