1 9-inch graham cracker crust (or follow recipe for graham cracker-coconut pie crust #32514 posted by s'kat !which makes this truly)
1 lb cream cheese
1 cup granulated sugar
1 tablespoon milk
1 teaspoon vanilla
1 (8 ounce) container cool whip (thawed)
1 can blueberry pie filling
Directions:
1. For Filling: Beat softened cream cheese with sugar, milk and vanilla until smooth. 2. Fold in Cool Whip. 3. Spoon mixture into crust. 4. Smooth with spatula. 5. Top with blueberries. 6. Refrigerate several hours. 7. before cutting.
