1 1/2 pkg. graham crackers
1/2 c. butter, melted
1 (8 oz.) cream cheese, softened
1/4 c. milk
2 tbsp. powdered sugar
1 can blueberry pie filling
1 c. whipping cream
2 tbsp. powdered sugar

Roll crackers to fine crumbs. In 7 x 11 inch pan, combine crumbs and butter, mixing well. Reserve 1/2 cup crumbs for top. Press remaining crumbs in pan. Chill; blend cream cheese, sugar and milk until smooth. Spread over crumbs. Spread pie filling over cheese and chill. Whip whipping cream and sugar until stiff. Spread over blueberries. Sprinkle with reserved crumbs. Refrigerate until ready to serve.