A creamy no bake cheesecake topped with blueberry pie filling.
To make the crust, preheat the oven to 350 degrees.
In a food processor, 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.
Pour the crumbs into a 9-inch pie plate. 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. Let 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 thoroughly combined.
Spoon filling into prepared pie crust.
Spread blueberry topping on top of filling.
Refrigerate for 2 hours or until chilled. Slice, serve & enjoy!
* Feel free to use a store bought graham cracker crust if you want a no-bake, quick crust option. The Nilla Wafer crust definitely tastes better, and is not too much work, but no shame in a short-cut when you need it!
**I buy a can of blueberry pie filling which is about 21 ounces, so I use half a can of pie filling per pie.