Ingredients:

2 cups heavy whipping cream

1 teaspoon vanilla

3/4 cup powdered sugar

8 ounces cream cheese softened

21 ounce can of blueberry pie filling

1 tablespoon lemon juice

1 1/2 cups blueberries washed and dry

Directions: Add the heavy whipping cream and vanilla into a bowl beating at low speed for a couple of minutes, raise to medium high speed until it starts to thicken, add the powdered sugar and beat until stiff peaks form. Take 2 cups of the sweetened whipped cream out and set aside.

Beat the softened cream cheese in a separate mixing bowl at medium speed for about 2 minutes until it’s whipped. Stir in the blueberry pie filling and lemon juice, folding in the set aside 2 cups of sweetened whipped cream, combining thoroughly.

I used 6 – 1 cup sized stem ware glasses. You can figure out what works best for you, bowls work great, a graham cracker crust works great along with the layers to make a pie.

When ready, you can drop or pipe the layers in your choice of dessert dishes. Start out by layering the blueberry pie filling mixture, then a layer of the sweetened whipped cream, fresh blueberries, more blueberry pie filling.

Top off with a dab of the rest of the sweetened whipped cream with more of the fresh blueberries. Chill for 4 hours, or over night. Enjoy!