Blueberry Cream Cheese Pie This is a NO BAKE pie
crust: roughly one package of graham crackers 4 tbsp butter (melted) 1/4 cup sugar (I prefer brown sugar) 3 tbsp cinnamon 9" pie pan
pie: 8oz of cream cheese (let sit out for about an hour) 12oz Cool Whip 1/2 cup sugar 1 pint of fresh blueberries
Directions: Pulverize crackers. Mix in butter, sugar, and cinnamon until the whole mixture is a slightly darker shade. You may have to add in more butter at this time if there are too many crackers. Press crust to the sides of the pie pan and then place into fridge.
Cut the cream cheese into 12 squares. With an electric mixer, slowly mix in 1 square with one scoop of Cool Whip and sprinkle in a little sugar as well. This is to avoid lumps in the pie and to allow the sugar to mix well into the mixture. Pour mixture into pie crust and level with a spoon. For 'beauty' take the end of a butter knife and scrape the edge of the pie filling about 1/4 inch from the sides. Fill the new trench around the pie with blueberries and cover the pie with the rest of the pint.
Place the pie into the fridge for about an hour and then serve.