Crust:
1 1/4 c. graham cracker crumbs
6 T. unsalted butter, melted
1/4 tsp. floor cinnamon
Cream Cheese Combination:
1 (8 oz.) bundle cream cheese, softened
1/2 c. confectioners’ sugar
2 c. whipping cream
1/2 tsp. vanilla extract
3 T. granulated sugar
Blueberry Filling:
1 (21 oz.) can blueberry pie filling
directions:
Put together the Crust:
In a bowl, mix graham cracker crumbs , cinnamon, and melted butter. Mix with a fork till crumbs are moistened.
Put aside 2 tablespoons of crumbs to sprinkle on the highest.
Press crumb combination into the underside of a 9×9-inch pan that’s been sprayed with non-stick cooking spray.
Put together the Cream Cheese Combination:
With an electrical mixer, cream collectively softened cream cheese and confectioners’ sugar till easy.
In a separate bowl, whip the whipping cream, granulated sugar, and vanilla extract till stiff peaks type.
By hand, combine collectively whipped cream and cream cheese combination till properly mixed.
Assemble the Yum Yum Layers:
Unfold rather less than half the cream cheese/whipped cream combination evenly over the crust.
Drop blueberry pie filling by massive spoonfuls on high of the cream cheese layer. Gently unfold blueberry pie filling evenly over the cream cheese layer.
Prime blueberry layer with the remaining cream cheese/whipped cream combination. Gently unfold it evenly over the blueberry layer, overlaying it utterly.
Sprinkle the highest with the two tablespoons reserved graham cracker crumbs.
Cowl and refrigerate for a number of hours or in a single day earlier than serving.