Ingredients:
8 oz cream cheese
1 teaspoon vanilla extract
8 oz whipped topping
1 cup powdered sugar
Graham cracker crust
10 oz blueberry pie filling
Instructions:
Beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
Gently fold in the whipped topping until well combined.
Spread the mixture evenly into the graham cracker crust.
Spoon the blueberry pie filling on top and spread it out evenly.
Refrigerate the pie for at least two hours or until fully chilled.