A creamy, no-bake layered dessert made with graham cracker crust, sweetened cream cheese, whipped topping, and blueberry pie filling.

For the crust:

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

For the filling:

1 cup powdered sugar

8 oz cream cheese, softened

1 cup whipped cream (or whipped topping)

2 cups blueberry pie filling

½ cup chopped pecans or walnuts (optional)

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1. Mix graham cracker crumbs and melted butter. Press into the bottom of an 8×8-inch dish.

2. Beat softened cream cheese until fluffy. Add powdered sugar and beat until smooth.

3. Fold in whipped topping gently.

4. Spread cream cheese mixture over crust evenly.

5. Top with blueberry pie filling.

6. Sprinkle with chopped nuts if desired.

7. Refrigerate for 4+ hours or overnight before serving.

For a dairy-free version, substitute vegan butter, dairy-free cream cheese, and coconut whipped topping.