LIGHT AND EASY BLUEBERRY PIE

"A recipe that is made over and over.. simply because it’s so good and takes so little effort to make." - Gwen McKee

1 (8 ounce) package light cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla
1 (12 ounce) carton light whipped topping, divided use
1 graham cracker crust
1 (21 ounce) can blueberry pie filling*

Beat cream cheese, sugar, and vanilla together till smooth. Add two thirds of whipped topping (or real whipped cream) and mix well. Spread mixture evenly into crust. Spread blueberry pie filling over top. Dollop with remaining whipped topping.

VARIATIONS:
This works well with any fruit pie filling… strawberry, cherry, lemon or pineapple. You can use a chocolate crust with cherry pie filling for a variation.

Makes 1 pie
Source: Beyond Grits and Gravy: The South's All-Time Favorite Recipes (Best of the Best Cookbook Series) by Gwen McKee and Barbara Moseley