Base:
1 1/3 C graham wafer crumbs
1/3 C melted butter
Combine the crumbs and butter and press into a prepared 9ʺ pan.
Filling:
1 – 250 g pkge. cream cheese
½ C icing sugar
1 C whipped cream
Beat together the cream cheese and icing sugar. Fold in the whipped cream and mix. Spread over the base.
Topping:
Spread a can of blueberry pie filling over the filling. Chill several hours before serving.
Either cherry or raspberry pie filling can also be used.
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