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In a square 8x8 pan lined with parchment paper or foil, place graham cracker squares top side down to fill the bottom of the pan.
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Place the cream cheese block and vanilla in a large glass bowl. Blend with a hand mixer until well combined and cream cheese is softened.
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Add the vanilla yogurt and continue to blend with the hand mixer.
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Spread the yogurt mixture over the top of the bottom graham crackers in the pan.
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Spoon the blueberry pie filling over the yogurt and gently swirl the blueberries into the yogurt.
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Place more graham crackers over the top of the yogurt, trying to line the graham squares up with squares on the bottom.
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Cover the pan with plastic wrap and move to the freezer.
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Freeze for 4 hours or overnight.
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When frozen cut into squares and enjoy!