1 cup heavy cream
1 (8-ounce) package cream cheese, at room temperature
1/2 cup sugar
1 vanilla bean, seeds scraped
1 cup graham cracker crumbs
1 (20-ounce) can Lucky Leaf blueberry pie filling
In the bowl of an electric mixer fitted with the whisk attachment, whip heavy cream until stiff peaks form; set aside.
In another clean bowl of an electric mixer fitted with the paddle attachment, beat cream cheese, sugar and vanilla bean seeds until smooth, scraping the sides of the bowl and beaters as needed. Fold in 1/3 of the whipped cream to lighten it; then add remaining whipped cream, gently folding until the filling is light and fluffy.
Using 2 mason jars, pour the filling into each glass, layering with the graham cracker crumbs and blueberry pie filling.