Blueberry Yum Yum Cake

14.3 oz. packet of vanilla sandwich cookies about 36 cookies, 2 1⁄2 cups crushed
1/3 cup salted butter melted and cooled (plus more to grease the dish)
8 oz. cream cheese softened at room temperature
3/4 cup granulated sugar
2 teaspoons vanilla extract
sixteen oz. tub of frozen whipped topping Cool Whip, thawed and divided
6.8 oz. vanilla flavored instant pudding or cheesecake packets (I used 2 3.4 oz packets)
3 cups whole milk
2 – 21 oz. cans of blueberry pie filling
1 cup chopped nuts
1/3 cup fresh blueberries

Butter a 9×13 glass baking dish and set aside.
In the bowl of a food processor, crush the vanilla sandwich cookies until small, uniform crumbs form. Add the melted butter and pulse until just combined to form the crust mixture.
Press the crust mixture into the greased baking dish and chill in the freezer for 10 minutes while you prepare the next layer.
Using a hand mixer, mix cream cheese, granulated sugar, vanilla, and 1 cup frozen whipped topping until smooth and creamy.
Spread the cream cheese mixture over the cooled cookie crumb layer and return to the freezer for another 10 minutes.
Using a whisk or whisk, combine both packets of pudding mix, milk, and an additional 1 cup of frozen whipped topping. Beat until combined and the mixture begins to thicken.
Spread the pudding layer over the cooled cream cheese layer and chill for 30 minutes or until the pudding is set.
Pour the blueberry pie filling over the chilled pudding layer. Spread carefully so that it does not mix with the layers below.
Gently top with the remaining whipped topping. Sprinkle with chopped walnuts and/or fresh cranberries and chill in the fridge or freezer for 1-2 hours.