Blueberry yum-yum, a no-bake icebox dessert

Melt the butter.

Sweeten the graham cracker crumbs with the sugar, pour in all the melted butter and mix well; it will look like wet sand.

Set aside one big scoop of the crumb mixture, maybe a third of a cup, for the topping.

Tip the rest of the crumb into the dish and press it down hard so it sets solid and does not lift when the cream is spread on.

Chill the crust in the fridge while the other layers are made.

Beat the softened cream cheese with the sugar just until smooth, scraping the sides down into the middle.

Whip the cream with the powdered sugar in a chilled bowl to very conservative soft peaks, since more whipping follows.

Drop the cream cheese mixture into the whipped cream in small globs, fold them in with a spatula, then run the beater briefly to integrate without deflating the foam.

Take the chilled crust out and drop about half the cream mixture on in dollops, spreading it thin in as few strokes as possible.

Spread the blueberry pie filling over the cream layer, chilled, all the way across.

Variation, filling from scratch: put the blueberries in a pot with the sugar, heat on high and mash a bit to help them break down; boil until the berries just start to break apart and melt into the solution, keeping big chunks.

Variation: dissolve the starch in the minimum water to a thick slurry, break up any lumps, then drizzle it into the boiling liquid while stirring constantly; it thickens at once and more as it cools.

Variation: juice in lemon to taste for acidity, and chill before spreading; cloves and cinnamon are suggested as an option.

Glob and roll the rest of the cream on top, pulling with the spatula in one direction, keeping a little back in the bowl to fix errors.

Dust the reserved crumb over the top and scatter on fresh blueberries.

Chill a few hours so the layers hold and it scoops clean.