Blueberry Cheese Cake

8 oz. cream cheese, softened

1 cup confectioners sugar
1 tsp. vanilla
8 oz. cool whip, thawed
9 inch nilla wafer cookie crust, recipe below
10 oz. blueberry pie filling *

For the Crust:

3 cups nilla wafer cookies
6 tablespoons butter, melted




To make the crust, preheat the oven to 350 degrees. In a food processor {or blender}, process the cookies into fine crumbs {you should have about 1 1/2 cups of crumbs}. Combine the cookie crumbs and melted butter in a small bowl and mix until all the crumbs are moistened. Transfer the crumbs to a 9-inch pie plate {glass or metal}. Use the bottom of spoon to press the crumbs evenly into the bottom and up the sides of the pie plate. Bake in the preheated oven until it is beginning to brown, about 10 minutes. Transfer to a wire rack and cool completely while making the filling.

For the filling, beat together the cream cheese, sugar and vanilla. Fold in the cool whip - make sure it is throughly combined. Spoon filling into prepared pie crust. Spread blueberry topping on top of filling. Refrigerate for 2 hours or until chilled. Slice, serve & enjoy!

*I buy a can of blueberry pie filling which is about 21 ounces, so I use half a can of pie filling per pie.