20 graham crackers, rolled fine
1/2 c. soft butter
1/4 c. sugar

Line bottom of 13 x 9 inch cake pan.

PART II:

8 oz. cream cheese, soften to room temperature
2 eggs, beaten
1/2 c. sugar
1/2 tsp. vanilla

Beat until smooth. Spread over crumb mixture. Bake 20 minutes at 325 degrees. Let cool.

PART III:

Spread instant blueberry pie filling over cooled cake (1 to 2 cans of filling). Cover top with 8 ounces Cool Whip.