2 c. graham cracker crumbs
4 tbsp. powdered sugar
1/2 c. butter, melted

Combine and pat 3/4 of this mixture into an 8 x 12 inch glass pan.

FILLING:

8 oz. cream cheese
2 tsp. vanilla
1 c. powdered sugar
1 (8 oz.) container Cool Whip

Mix together and pour over crust. Top with 2 cans blueberry pie filling. Sprinkle balance of graham cracker crumbs on top. Refrigerate overnight.