Crust:

2 c. (about 16) graham crackers, crushed
1/2 c. sugar
1/2 c. (1 stick) butter, melted

Mix well and put into large 13x7x2-inch glass casserole dish. Shape to pan.

Filling:

1 (8 oz.) pkg. cream cheese
1/2 c. sugar
1 egg
1 tsp. vanilla

Mix cream cheese, sugar, egg and vanilla. Beat well and pour over graham cracker crust. Bake at 350°F for 20 minutes. Remove from oven, sprinkle lightly with sugar and cinnamon. Cool.

Topping:

1 can blueberry pie filling
1 pint whipping cream

Pour over above mixture 1 can blueberry pie filling. Top with whipping cream. Keep in refrigerator for approximately 1 day. May delay addition of whipping cream until just before serving.

Submitted by: Annette Leckie