2 sleeves graham crackers
6 Tbsp unsalted butter, melted
4 Tbsp sugar
2 8 oz. cream cheese, softened
1 21 oz. can blueberry pie filling
1 8 oz. whipped topping
1 C powdered sugar
2 Tbsp lemon juice
1 1/2 tsp vanilla extract
1/2 tsp lemon zest, garnish
fresh blueberries, garnish
fresh lemons, garnish
Preheat oven to 350 F degrees. Line a 9x13 baking dish with aluminum foil or parchment paper.
Place graham crackers in food processor and pulse until finely ground. Drizzle in melted butter, then add sugar, and pulse until combined.
Alternatively: place graham crackers in a large, re-sealable plastic bag, seal, and use a heavy object to crush crackers into crumbs.
Transfer crumbs to a large bowl and stir in melted butter and sugar until combined.
Pour crust mixture into baking dish and press firmly into an even layer.
Bake for 10 minutes, or until golden brown. Remove from oven and let cool.
In a large bowl or mixer, beat cream cheese, sugar, vanilla, and lemon juice until combined and fluffy.
Fold in whipped topping. Pour mixture into crust.
Pour filling on top of cream cheese layer. Spread evenly.
Refrigerate and for 2-4 hours, or overnight. Once chilled, slice into bars, garnish with zest, lemons, and berries.