Fluffy Blueberry Cheesecake (No-Bake, adapted from Six Sisters' Stuff)
3 cups graham cracker crumbs
1/3 cup melted margarine
2 tbsps sugar
1 (8 oz) package cream cheese, softened
1/3 cup sugar
1 (8 oz) container Cool Whip, thawed
1 can blueberry pie filling
To make crust, crash graham crackers with mortar and pestle then mix crumbs with sugar and margarine. Press on 12" pie plate.
Beat cream cheese and sugar in a large bowl on medium speed until smooth and the sugar is dissolved. Gently stir in whipped topping.
Spoon into pie crust and spread to the edge of crust.
Refrigerate for at least 1 hour. Top with pie filling just before serving.