Make the crust.

Mix graham cracker crumbs, melted butter, and sugar until everything looks evenly coated. Press the mixture firmly into the bottom of a 9x13-inch dish. Use the back of a spoon or your hand—confidence helps here.

Chill the crust.

Pop the dish into the fridge for about 15 minutes. This helps the crust set so it doesn’t crumble when slicing later. Patience pays off.

Beat the cream cheese layer.

In a large bowl, beat the softened cream cheese until smooth and lump-free. Add powdered sugar and vanilla, then mix again until creamy and fluffy.

Fold in the Cool Whip.

Gently fold in the Cool Whip using a spatula. Don’t overmix—we want fluffy, not sad and flat. Think soft clouds, not pancake batter.

Spread the creamy layer.

Spoon the cream cheese mixture evenly over the chilled crust. Smooth it out so every bite gets the good stuff.

Add the blueberry topping.

Spread the blueberry pie filling gently over the cream layer. Try not to swirl unless you’re going for “artsy chaos.”

Chill like a pro.

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