Original recipe yields 12 servings
2 (4.8 ounce) packages graham crackers, crushed
½ cup butter, melted
½ cup white sugar
1 (8 ounce) package cream cheese, softened
1 cup confectioners’ sugar
1 cup whipped topping (such as Cool Whip®)
1 (21 ounce) can blueberry pie filling
Mix graham crackers, butter, and white sugar together in a bowl; press mixture into the bottom of a 9×13-inch baking dish. Chill crust until firm, about 1 hour.
Beat cream cheese and confectioners’ sugar together in a bowl until light and fluffy, 2 to 3 minutes. Fold in whipped topping.
Spread cream cheese mixture evenly onto crust; top with blueberry pie filling. Chill until firm, 4 hours or overnight.