Blueberry Cream Dessert
1 1/2 cups graham cracker crumbs (24 squares)
3/4 cup sugar (divided)
1/2 cup butter, melted
1 8 ounce cream cheese, softened
1 teaspoon vanilla
1/2 teaspoon ground cinnamon
1 21 ounce can blueberry pie filling
1 8 ounce frozen whipped topping, thawed
n a bowl, combine the cracker crumbs, 1/4 cups sugar and butter. Press into a greased 13x9" baking dish. In a mixing bowl, beat the cream cheese and remaining sugar until smooth; add the eggs and vanilla. Pour over crust.
Bake at 350 degrees for 15-20 minutes or until set. Sprinkle with cinnamon. Cool on rack then spread with pie filling and whipped topping. Refrigerate until serving.