If you are not using graham crackers that have already been crushed, go ahead, and crush them in a food processor or blender until it is a fine crumb. If you are using a food processor to crush the crackers, you can add the melted butter and sugar to that and pulse a few times to thoroughly mix.

However, if you are using graham crackers that have already been crushed like I did today, just place those in a mixing bowl and add the sugar and mix. Then add the melted butter and mix to incorporate.

Pour the graham cracker mixture in a 9 X 13 cake pan (reserving approximately ¼ cup) and press into the bottom of the pan.

Next make the cream cheese layer. In a mixing bowl, add the softened cream cheese and mix with a mixer until creamy. Then add the powdered sugar, instant pudding mix, milk, and vanilla extract. Mix until all the ingredients are blended and creamy. It takes just a minute or two. Add this cream cheese mixture to the top of the graham cracker layer. Carefully spreading out to the edges of the pan.

Add the blueberry pie filling layer next. Then sprinkle with the remaining graham cracker mixture. Top with the pint of fresh blueberries.

Cover and refrigerate until serving. I like to chill mine an hour before serving just to make sure that everything is set up.