Bake the pie crust as directed on the package. I used

Wholly Wholesome

brand.

Using a food processor puree the blueberries, sugar, and 1/2 cup yogurt together until like a smoothie.

In a large bowl combine the cream cheese, powdered sugar, remaining cup of yogurt, and the vanilla with a hand mixer. Whip until it’s nice and creamy.

Pour the blueberry mixture into the cream cheese mixture and blend together with the hand mixer.

Fold in the whipped topping.

Pour the mixture into the pie crust.

Freeze for at least 3 to 4 hours before serving.

Enjoy!