Serves 12-15
Ingredients:
Crust:
- 1 cup graham cracker crumbs
- 1 cup Honey Bunches of Oats with Almonds cereal crumbs from the bottom of the bag
- 1/3 cup melted butter
- 3 tablespoons granulated sugar
- 1 (8-ounce) package cream cheese, room temperature
- 1 cup powdered sugar
- 1/2 teaspoon almond extract
- 1 (8-ounce) tub whipped topping, thawed
- 1 (21-ounce) can blueberry pie filling
Preheat oven to 350 degrees F.
To make the crust, mix the graham cracker crumbs, cereal crumbs, melted butter, and granulated sugar together with a fork.
Press the mixture evenly into a greased 11x7-inch baking dish.
Bake for 5-8 minutes, until the edges are slightly brown.*
Remove the crust from the oven and allow to cool while you prepare the filling.
To make the filling, beat the cream cheese and powdered sugar with an electric mixer in a large bowl until light and fluffy.
Beat in the extract.
Fold in the whipped topping until smooth, then pour the mixture onto the cooled graham cracker crust and gently spread it out.
Spoon the pie filling over the creamy mixture and spread it out evenly.
Refrigerate at least 4 hours or overnight--the longer, the better!
*You can skip this step if necessary, but know that your crust will be quite crumbly! read more words!
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