Step 1

In a large bowl, use an electric hand mixer to beat the cream cheese until it is smooth.

Step 2

In the bowl of a stand mixer with the paddle attachment, add the whipped topping mixes, the milk, and the vanilla extract and beat until soft peaks begin to form, about 4 minutes.

Step 3

Add the whipped cream cheese and the confectioners' sugar to the whipped topping mixture and mix until it is smooth and creamy, about 3-5 minutes.

Step 4

Evenly spread the cream cheese filling into the piecrust.

Step 5

Evenly spread the blueberry pie filling over the cream cheese filling.

Step 6

Cover the pie tightly and refrigerate for at least 4 hours and up to overnight.

Step 7

Slice the pie and serve it with the whipped cream.