Mix:

1 bag graham cracker crumbs (13.5 oz.- 3 3/4 cups)
1/3 c. powdered sugar
1/2 to 3/4 stick butter, melted

Save 1 3/4 cup of mixture to sprinkle top of dessert. Line a 10 x 15 pan with rest of cracker mixture. Melt:

1 bag miniature marshmallows (10 oz.)
1 1/8 c. milk

Use a double boiler. Cool the mixture. Whip:

2 pt. whipping cream
Add:

1/2 c. powdered sugar
Vanilla

Fold in marshmallow mixture to whipped cream. Place 1/2 of cream mixture over cracker lined pan. Cover with 2 cans Wilderness blueberry pie filling. Cover berry mixture with remaining cream/marshmallow mixture. Top with remaining cracker crumbs. Let stand overnight in refrigerator.