Blueberry Delight

Pulse graham crackers, sugar and sliced almonds in a food processor until finely ground. (reserve 2 tablespoons if you want to garnish)
Graham crackers, ½ Cup sliced almonds, ¼ Cup Sugar
Pour in the melted butter into the food processor and pulse to combine.
8 Tablespoon Butter
Press the crust mixture into a 9x13-inch pan and bake at 350 degrees for 8 minutes. Cool completely.
Using an electric hand mixer with the beater attachments or a stand mixer with the paddle attachment, cream together the cream cheese, milk, lemon zest and confectioners' sugar until smooth.
2 8 Ounces Cream Cheese, 2 Tablespoon Milk, lemon zest, 1 Cup Powdered Sugar
Fold in 2 cups of thawed whipped topping.
16 Ounces non-dairy whipped topping
Spread cream cheese mixture on top of the cooled crust.
Spread blueberry pie filling on top of cream cheese layer.
2 cans blueberry pie filling
If you have any remaining whipped topping, spread it on top of the blueberry layer.
If you would like, garnish with remaining graham cracker crumbs.
Chill thoroughly before serving. Overnight is best but 2 hours will work in a pinch.