Fluffy Blueberry Cream Cheese Dessert (no-bake)

Total Time: 4 hrs Preparation Time: 4 hrs

Ingredients

• Servings: 8
• 1 1/2 cups graham cracker crumbs
• 4 tablespoons sugar (1/4 cup)
• 1/2 teaspoon cinnamon
• 1/2 cup melted butter or 1/2 cup margarine
• 2 (540 ml) cans blueberry pie filling (two 19-ounces cans will work fine)
• 1 (8 ounce) package cream cheese, softened
• 1/3-1/2 cup sugar
• 1 cup half-and-half cream (or use milk)
• 1 (3 ounce) package instant lemon pudding mix
• 0.5 (8 ounce) container cool whip frozen whipped topping, thawed (freeze remaining half to use another time)

Recipe

• 1 prepare a 9 x 9-inch pan.
• 2 to make the crust; in a bowl combine the graham crumbs with sugar and cinnamon, then add in melted butter; mix well to combine.
• 3 pat into bottom of the pan.
• 4 chill for about 25-30 minutes (or until the crust is completely cold).
• 5 after the crust has chilled spread 1 can of the blueberry pie filling over the crust.
• 6 in a bowl beat softened cream cheese with sugar until smooth and well combined.
• 7 add in half and half cream and the pudding mix; beat until well blended.
• 8 using a spatula fold in half container thawed cool whip topping, then carefully spread the mixture over the blueberry pie filling in the pan.
• 9 chill for 4 hours.
• 10 before serving spread the remaining can blueberry pie filling over the top.
• 11 if desired you may spread or dollup the remaining half container cool whip over the top but this is only optional.