Step 1

Preheat oven to 350 degrees.

Step 2

Mix graham cracker crumbs, sugar, and melted butter. (Note: I started with crumbs, but if you need to crush whole crackers in a food processor, do that step first.)

Step 3

Press the mixture evenly into the bottom of an ungreased 9"x13" pan. Bake for 10-11 minutes. Remove crust from the oven and let cool.

Step 4

Meanwhile, use a hand mixer to mix together cream cheese, powdered sugar, vanilla extract, and lemon juice.

Step 5

Fold in the whipped topping to the cream cheese mixture. Spread the cream cheese mixture evenly over the graham cracker crust.

Step 6

Spread blueberry filling over the top. Chill in the fridge for a few hours or overnight. (I was impatient and placed mine in the freezer for an hour, and it worked fine!)

Step 7

Cut into squares to serve. Store any leftovers in the fridge for up to a few days.