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