I found this recipe on the Southern Living forums and knew we had to try it. I went and bought all of the stuff for it, came home, got ready to make it – and found out it has to chill in the refrigerator for HOURS. I wasn’t planning on waiting HOURS! I put it together and we had it for dessert last night, a full day later than I wanted it.
Turns out it was worth the wait (just like most things) and we’ll definitely be making it again. I’d like to try it with cherry pie filling, but my husband says it will be TOO sweet then. Ha. We’ll see about that.
This is *very* rich and very good – I couldn’t quit eating the “crust” before we baked it.
I highly suggest using your KA mixer to blend the cream cheese/sugar/cool whip. My husband thought he was man enough to do it himself, but the huge chunk of cream cheese I got told me otherwise. 
Blueberry Pie Dessert
CRUST:
1 1/2 tubes of Ritz crackers, crushed
1/3 cup sugar
1 stick butter, melted
Preheat oven to 350ยบ. Mix together and pat into 9 x 13 pan. Bake for 15 minutes. Cool.
FILLING:
1 pkg. (8 oz.) cream cheese softened
2 1/2 cups powdered sugar
1 8 oz. tub of Cool Whip
1 large can blueberry pie filling*
Cream the softened cream cheese with mixer and slowly add powdered sugar. Fold in Cool Whip and spread over cooled crust. Spread pie filling over that and chill for several hours.
*You could use any kind of fruit pie filling
