Have the pecan crust baked, cooled, and ready to go.

Using a mixer, beat the cream cheese well.

In a separate mixer bowl, whisk together the Dream Whip with the milk and vanilla, according to package directions. Whisk it until it begins to form soft peaks, about 4 minutes.

Add the cream cheese and powdered sugar to the Dream Whip mixture, and whisk for 3 to 5 minutes, or until it’s smooth and creamy.

Spread the Dream Whip cream cheese filling onto the prepared pie crust.*

Then top it all off with blueberry pie filling. 

Cover your no bake blueberry dessert and allow it to chill in the fridge for at least 4 hours, or overnight if possible.

When it’s ready to serve, you can top it off with a dollop of whipped cream or serve it as is. It’s so delicious!