This no-bake blueberry torte features blueberry pie filling layered between sweetened cream cheese and whipped cream over a graham cracker crust. A vintage dessert that is simple but absolutely exquisite.
Process Graham Crackers to a fine crumb in a food processor (or by hand by crushing in a plastic bag using a rolling pin). Reserve a 1/4 cup of crumbs to use later for topping.
Add 1/2 cup of melted butter, and process until it resembles wet sand. Press buttered crumbs into a ungreased 9"x13" baking pan. Set aside.
In a mixing bowl, beat the cream cheese on a low speed until softened and smooth. Add the powdered sugar, and mix. Remove from mixer and fold in the whipped cream until well incorporated.
Spread half of the cream cheese mixture over the graham cracker crust. Top with the blueberry pie filling, smoothing out evenly over the cream cheese mixture. Top with the remaining half of the cream cheese mixture. Smooth out as evenly as possible. Top with the 1/4 cup of remaining grapham cracker. crumbs. Chill in refrigerator for 3-4 hours, or overnight if possible to set before serving.