2 c. graham cracker crumbs
2/3 c. butter, melted
2 (3 oz.) pkgs. cream cheese
1 c. sifted powdered sugar
1 c. milk
1 tsp. vanilla
1 (21 oz.) can blueberry pie filling
1 (2.8 oz.) pkg. whipped topping mix

Combine cracker crumbs and butter, stir well. Set aside 2 tablespoons crumb mixture. Press remaining crumb mixture into a greased 12"x8" baking dish. Bake at 350 degrees for 8 minutes. Cool.

Beat cream cheese in a large mixing bowl until fluffy. Add powdered sugar and mix well; set aside.

Combine whipped topping mix, milk and vanilla in a large bowl. Beat about 4 minutes until topping is light and fluffy. Fold whipped topping into cream cheese.

Spoon half of whipped topping mixture over crust. Spoon pie filling over whipped topping mixture. Spread remaining whipped topping over pie filling. Spread crumbs over all. Chill 8 hours. Yield: 12 servings.