Step 1

In a medium bowl, stir well to combine graham cracker crumbs, sugar, and butter. Press evenly into the bottom of a 9 x 13 pan. Place in the refrigerator for 30 minutes to chill.

Step 2

Using a stand or hand mixer, beat well to combine cream cheese, powdered sugar, vanilla, and 1/2 of the tub of Cool Whip. Spread mixture evenly over crust.

Step 3

Add the blueberry pie filling, spreading it evenly over the cream cheese layer.

Step 4

Top with remaining Cool Whip. Sprinkle with additional graham cracker crumbs, if desired. Refrigerate for at least 2 hours before serving.