Blueberry Pie Lush

A layered icebox dessert with a baked graham cracker crust, a white chocolate cream cheese layer, blueberry pie filling and whipped topping.

Ingredients

2 cups	480 ml	graham cracker crumbs (about 14-16 whole graham crackers), divided
4 tbsp	60 ml	unsalted butter, melted
1 cup	240 ml	granulated sugar, divided (определено бих сложила по-малко!!!!)
8 oz	225 g	cream cheese, softened
1 tsp	5 ml	vanilla extract
2/3 cup	160 ml	white chocolate chips (аз полчвах черен шоколад)
16 ounces	455 g	cool whip, divided
21 oz	595 g	can blueberry pie filling

To make the crust: Preheat the oven to 350F. Put 1 2/3 cup of graham cracker crumbs, melted butter and 1/3 cup of sugar in 9*13 inch baking pan, that has been sprayed with non-stick spray. Combine well and press firmly using your hands, or a solid object to form a layer. Bake for 8 minutes. Take out of the oven and leave to cool completely.
First layer: Melt white chocolate following the instructions given on the package and leave to cool. In a large dish put cream cheese, 2/3 cup of granulated sugar and vanilla and beat until smooth. Add cooled, melted white chocolate and beat until well combined. Fold in the 1/2 cool whip. Spread evenly over the completely cooled base.
Second layer (Blueberry Pie Filling): Spread evenly over the cheesecake layer.
Third layer: Spread evenly the remaining cool whip over the blueberry pie filling and drizzle with the remaining graham cracker crumbs on top.
Keep refrigerated for at least 4 hours, possibly overnight.