Fluffy Blueberry Cream Cheese Dessert (No-Bake) - cooking recipe

Ingredients

CRUST
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
FILLING
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)

Preparation

Prepare a 9 x 9-inch pan.
To make the crust; in a bowl combine the graham crumbs with sugar and cinnamon, then add in melted butter; mix well to combine.
Pat into bottom of the pan.
Chill for about 25-30 minutes (or until the crust is completely cold).
After the crust has chilled spread 1 can of the blueberry pie filling over the crust.
In a bowl beat softened cream cheese with sugar until smooth and well combined.
Add in half and half cream and the pudding mix; beat until well blended.
Using a spatula fold in HALF container thawed Cool Whip topping, then carefully spread the mixture over the blueberry pie filling in the pan.
Chill for 4 hours.
Before serving spread the remaining can blueberry pie filling over the top.
If desired you may spread or dollup the remaining half container Cool Whip over the top but this is only optional.