REFRIGERATED BLUEBERRY TORTE

CRUST:
2 cups graham cracker crumbs
1 stick butter,melted
1/2 cup sugar

Mix the graham cracker crumbs, butter, and sugar. Press the mixture into a glass baking dish.

FILLING:
8-oz cream cheese, softened
2 eggs
1/2 cup sugar
1 can blueberry pie filling

In a medium mixing bowl, beat the cream cheese, eggs, and sugar together. Beat until thoroughly combined. Pour over the crust and bake at 325 degrees for 30 minutes. Remove from oven and set aside to cool. When cool, spread the blueberry pie filling over the top. Refrigerate.

Note: This recipe is fine to make a day ahead and add pie filling prior to serving.

Note: File photo