Make the crust.

Mix graham cracker crumbs, melted butter, and sugar until it looks like damp sand. Press it firmly into the bottom of your dish. Use the back of a spoon or your hand—commit to it. Pop it in the fridge to chill while you move on.

Whip the cream layer.

Beat the softened cream cheese until smooth and lump-free. Add powdered sugar and vanilla, then mix again. Fold in the whipped topping gently so it stays light and fluffy. Don’t overmix—this isn’t an arm workout.

Assemble the layers.

Spread the cream mixture evenly over the chilled crust. Take your time here; neat layers make everything more satisfying later.

Add the blueberry topping.

Spoon the blueberry filling over the cream layer and spread gently. Try not to swirl unless you’re going for a marbled look (still tasty, just less “layered dessert” energy).

Chill like you mean it.

Refrigerate for at least 4 hours, but overnight is better. This is where the magic happens.