Dad's Blueberry Refrigerator Cheesecake

Who doesn't LOVE Cheesecake? Our Dad used to make the best no-bake cheesecake on the planet! I have never seen the recipe written down, but do remember peeking over the counter every time he made it. (I loved to lick the sweetened condensed milk can!)

I recently attempted to reproduce Dad's recipe from what I could remember as a little girl and it brought tears to my eyes! It had the same wonderful lemony-cheesecake flavor and brought back so many great memories. This is the stuff!

Dad's Blueberry Refrigerator Cheesecake
Crust:
1 1/2 packages honey graham crackers (35 squares)
1/4 cup butter, melted
1/2 tsp. ground cinnamon

Filling:
2 blocks cream cheese*
1 can sweetened condensed milk
1 sm. envelope lemon instant pudding
1 1/2 cup milk
1 tsp. vanilla

Topping:
1 can blueberry pie topping**

1. Crush graham crackers to a crumb consistency.
2. Add melted butter and cinnamon to the graham cracker crumbs and mix well.
3. Press into the bottom of a rectangular baking dish or two pie pans.
4. Bake crust at 350º for 6 minutes; allow to cool completely.
5. Beat cream cheese and vanilla on high until whipped; appx. 5 minutes.
6. Add sweetened condensed milk, pudding and milk and continue beating until well mixed.
7. Pour filling onto the graham cracker crust and smooth until even.
8. Refrigerate for 15 mins.
9. Pour blueberry topping onto cheesecake and carefully spread evenly.
10. Refrigerate at least one hour before serving.

* You can substitute for Neufchatel cheese for low-cal.
**Also great with cherry topping.