3 packets graham crackers, crushed
1 c. butter, melted
2 pkgs. (8 oz.) cream cheese, softened
1/2 c. milk
4 tbsp. powdered sugar
2 cans (21 oz.) blueberry pie filling
9 oz. Cool Whip

In 9 x 13 inch pan combine crumbs and butter. Reserve 1 cup of mixture for topping. Press remaining crumb sin bottom of dish. Chill while preparing cream cheese filling.

Blend cream cheese, sugar, and milk until smooth. Spread evenly over crumb layer. Spread pie filling over cheese and chill. Spread Cool Whip over berries and top with remaining crumb mixture. Refrigerate.