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1/2 cup butter
2 cups white sugar
36 graham crackers, crushed
2 (8 ounce) packages cream cheese, softened
1 teaspoon vanilla extract
2 (21 ounce) cans blueberry pie filling
1 (16 ounce) package frozen whipped topping, thawed
- Melt the butter or margarine, and add 1 cup sugar and the graham crackers. Press this mixture into a 9×13 pan.
- Beat the eggs. Gradually beat cream cheese, sugar, and vanilla into the eggs.
- Pour egg and cream cheese mixture over the graham cracker crust. Bake at 325 degrees F (165 degrees C) for 15-20 minutes. Cool.
- Pour blueberry or
cherry pie filling over the top of the baked dessert. Spread nondairy
whipped topping on top of fruit. Refrigerate until ready to serve.