Directions
Crush the graham crackers into fine crumbs.
Mix the crumbs with melted butter and sugar.
Press the mixture firmly into the bottom of a baking dish or pan.
In a bowl, beat the cream cheese until smooth.
Add the powdered sugar and lemon juice, then mix well.
Fold in the Cool Whip until fully combined.
Spread the cheesecake mixture evenly over the crust.
Spoon the blueberry pie filling over the top.
Chill for at least 4 hours before serving.
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