Mix together graham cracker crumbs, sugar and melted butter until combined.

Press the crumbs into the bottom of a 9x13 baking dish and freeze for 15 minutes.

Combine the lemon pudding and half and half in a mixing bowl. Let this mixture sit for 4-5 minutes to thicken.

In a separate large mixing bowl and beat the cream cheese and powdered sugar until smooth with a hand held mixer.

Once the cream cheese mixture is smooth and without lumps, add the pudding mixture. Mix on low until combined.

Fold in 8 oz of whipped topping into the mixture. Carefully fold the mixture together with a spoon. Do not use an electric mixer for this step.

Spread the mixture over the graham cracker crust. I like to use a rubber spatula to evenly spread the mixture.

Pour the can of blueberry filling over the pudding layer.

Spread the remaining 8 oz of Whipped Topping over the blueberry pie filling.

Cover and refrigerate 6-8 hours or overnight.

Then it's ready to serve and enjoy!