Line a tall 8" round cake pan with parchment

Add cookies to the bottom of the pan to make one layer

In a separate bowl - beat cream cheese until soft

Add confectioners sugar & extract - beat until combined

fold in thawed whipped topping

Spread a few spoonfuls over your layer of cookies

Add a layer of blueberry pie filling

Repeat with remaining ingredients until you reach the top of your pan - ending with a dollop of pie filling

Refrigerate at least 2 hours to allow the cookies to soften

I like to make this the night before & freeze. Then transfer to refrigerator in the morning & keep there until serving.

Top with additional blueberry pie filling when serving