CRUST:

3 cups graham cracker crumbs, divided
1/2 cup (1 stick) butter, melted

LAYERED FILLING:

1 (8 oz.) pkg. cream cheese, softened
1 cup sugar
2 (20 oz. ea.) cans blueberry pie filling (Comstock)
1 (16 oz.) tub Cool whip

Mix melted butter and graham cracker crumbs (reserve some crumbs for top of dessert).

Spread crumb mixture on the bottom of large baking dish or other pan with 2-inch sides. Make sure crust is on entire part of pan/dish and up the sides, pressing firmly to get out air bubbles.

Mix cream cheese and sugar and spread over the crumb crust. Spread pie filling over cream cheese layer. Spread Cool Whip on top of the pie filling. Sprinkle remaining cracker crumbs over top.

Chill WELL before serving.

Submitted by: Winnie Wiggins