1 c. crushed graham crackers
1/4 c. sugar or honey
1 (16 oz.) can blueberry pie filling
6 tbsp. butter
8 oz. pkg. cream cheese

Place graham crackers in a bowl. Melt butter (do not boil). Pour over crumbs. Add sugar; mix well. Pack mixture into a 9 inch round pie pan. Spread softened cream cheese evenly on top of crust. Pour the pie filling over the cream cheese. Place in the freezer for 2 hours or refrigerate overnight. Cut into 3 inch squares. Serve topped with whipped topping, if desired.