Happy National Blueberry pieDay ! 
1-1/2 cups graham cracker crumbs
1/4 cup butter or margarine, melted
2 Tbsp. sugar
4 pkg. (8 oz. each) PHILADELPHIA Neufchatel Cheese, softened
3/4 cup sugar
2 cups frozen blueberries, thawed, drained
1 tub (8 oz.) COOL WHIP LITE Whipped Topping, thawed, divided
1 tsp. lemon zest
Directions
Line 13x9-inch pan with foil, with ends of foil extending over sides. Mix graham crumbs, butter and 2 Tbsp. sugar; press onto bottom of prepared pan. Refrigerate while preparing filling.
Beat Neufchatel and 3/4 cup sugar in large bowl with mixer until blended. Add blueberries; mix well. Stir in 2 cups COOL WHIP and lemon zest. Spoon over crust.
Refrigerate 3 hours or until firm. Serve topped with remaining COOL WHIp
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