Blueberries no bake


1 1/4 c. Graham cracker crumbs
6 t. Unsalted and melted butter
1/4 tsp. ground cinnamon
Cream cheese mixture:
1 package (8 ounces) soft cream cheese
1/2 c. confectioner's sugar
2 c. whipping cream
1/2 tsp. vanilla extract
3 T. granulated sugar
Blueberry filling:
1 box of blueberry pie filling (21 ounces)

Methods :

Prepare the crust:
In a bowl, combine graham crackers, cinnamon, and melted butter. Mix with a fork until crumbs are wet.
Set aside 2 tablespoons of the crumbs to sprinkle on top.
Press the crumb mixture into the bottom of a 9" x 9" pot that has been sprayed with nonstick cooking spray.
Prepare the cream cheese mixture:
Using an electric mixer, cream together the soft cream cheese and confectioners' sugar until smooth.
In a separate bowl, whisk the whipping cream, granulated sugar, and vanilla extract until stiff peaks form.
Mix by hand with the whipped cream and cream cheese mixture until combined.
Group the Yum Yum Layers:
Spread just under half of the cream cheese/whipped cream mixture evenly over the crust.
Blueberry pie filling by tablespoons on top of the cream cheese layer. Gently spread the raspberry pie filling evenly over the cream cheese layer.
Top the blueberry layer with the remaining cream cheese/whipped cream mixture. Gently spread it evenly over the berry layer and cover it completely.
Sprinkle 2 tablespoons of the reserved graham crackers.
Cover and refrigerate for several hours or overnight before serving.

Enjoy !