Posted by Marla 9/22/2001 6:11 pm

1 (10-inch) pastry or graham cracker
8 ounces cream cheese
1 (12 ounce) package whipped topping
1 (21 ounce) can blueberry pie filling
1 cup confectioners' sugar, sifted
1 (21 ounce) can tart cherry filling

Bake 10-inch pie pastry; let cool to room temperature. Pour blueberry pie filling into shell; refrigerate for 30 minutes.

Beat cream cheese and confectioners' sugar; beat until smooth. Fold in whipped topping. Spread cheese mixture over blueberry pie filling; refrigerate for 30 minutes.

Spread cherry pie filling over cheese mixture. Refrigerate for at least 4 hours before serving.

Yield: 6 servings