BLUEBERRIES N' CHEESE SQUARES

FOR THE CRUST:
2 cups graham cracker crumbs
1/2 cup butter, melted
FOR THE FILLING:
1 (8 ounce) package cream cheese, softened
1/4 cup milk
2 tablespoons confectioners' sugar
1 (21 ounce) can blueberry pie filling
FOR THE TOPPING:
1 cup heavy (whipping) cream
3 tablespoons white sugar
1 teaspoon vanilla extract

In a small bowl, stir together the graham cracker crumbs and butter. Set aside 1/2 cup for topping, and press the rest of the crumbs into the bottom of a 7x11 inch baking pan. Set aside to chill in the refrigerator.

In a small bowl, beat the cream cheese, milk, and sugar until smooth. Spread evenly over the chilled crumb layer.

Spread the pie filling over the cream cheese layer, and chill while preparing the whipped cream.

In a chilled bowl, whip the heavy cream, 3 tablespoons sugar and vanilla until stiff, spread over the top of the blueberry layer. Sprinkle the top with the remaining graham cracker crumb mixture and keep chilled until serving time.

Servings: 15
Source: unknown