1 1/2 pkgs. graham crackers
1/2 c. melted butter
1 pkg. cream cheese, melted
1/4 c. milk
1 c. or more Cool Whip
2 tbsp. powdered sugar
1 (1 lb. 5 oz.) can blueberry pie filling

Roll graham crackers to crumbs. In 11 3/4 x 7 1/2 inch baking dish. Combine crumbs and butter. Reserve 1/4 cup crumbs for topping. Press remaining crumbs in bottom of dish. Chill while preparing cream cheese.

Blend cream cheese, sugar, and milk until smooth. Spread evenly over crumb layer. Spread pie filling over cheese and chill while stirring Cool Whip. Spread evenly over blueberries. Sprinkle with reserved crumbs. Refrigerate until ready to serve.