Ingredients:

1 ½ cups (170g) graham cracker crumbs
¼ cup (50g) granulated sugar
7 tablespoons unsalted butter, melted
1 (3.4 ounce) box instant vanilla pudding mix
12-16 ounces Cool Whip
2 cups blueberry pie filling

Directions:

Crust: In a medium bowl, mix together graham cracker crumbs, granulated sugar, and melted butter until well combined. Press the mixture into the bottom of a 9×13 inch dish. Chill in the refrigerator for 30 minutes to set.
Pudding Layer: Prepare the instant vanilla pudding mix according to package instructions. Allow it to set in the refrigerator.
Cool Whip Layer: Spread a layer of Cool Whip over the set pudding layer.
Blueberry Layer: Gently spread the blueberry pie filling over the Cool Whip layer.
Final Layer: Top with the remaining Cool Whip, spreading evenly.
Chill the dessert in the refrigerator for at least 2 hours before serving.
Prep Time: 15 minutes | Chill Time: 2 hours 30 minutes | Total Time: 2 hours 45 minutes
Kcal: 280 kcal | Servings: 12 servings