First things first, let's make our delicious base. Grab a medium bowl. If you don't have a food processor, you can pop your graham crackers into a zip-top bag and crush them with a rolling pin – it’s a great stress reliever, I promise! Once they're nicely crumbled, stir in the granulated sugar and the melted butter until everything is well combined. It should look like wet sand. Now, press this mixture evenly into the bottom of a 9x13 inch baking dish. Make sure it's packed down nicely!

In a large bowl, whisk together the instant lemon pudding mix and the half and half. Whisk it until it starts to thicken up – this happens pretty fast! While that's happening, in a separate bowl, beat your softened cream cheese with the powdered sugar until it's perfectly smooth and lump-free. Now, gently fold the smooth cream cheese mixture into the thickened pudding mixture. Don't overmix! Once that's combined, gently fold in 8 ounces of your thawed Cool Whip until you have a lovely, creamy, lemon-y mixture. Spread this glorious layer evenly over your graham cracker crust.

Time for that burst of fruity goodness! Grab your can of blueberry pie filling and spread it evenly over the lemon cheesecake layer. Try to get it as smooth as possible. Finally, take the remaining 8 ounces of thawed Cool Whip and gently spread it over the blueberry layer. This creates that beautiful, marbled effect and makes for a gorgeous presentation.

Now for the hardest part: waiting! Cover your beautiful creation and pop it into the refrigerator. You’ll want to let it chill for at least 4 hours, but honestly, overnight is even better. This allows all those flavors to meld together and ensures the dessert is perfectly firm and ready to slice. Patience is a virtue, especially when dessert is involved!