Ingrients & Directions


1 ea 10″ pastry or graham cracker 1 c Powdered sugar,sifted
1 cn 21 oz. Blueberry pie filling 1 pk 12 oz. whipped topping
1 pk 8 oz. pkg. cream cheese 1 cn 21 oz. Tart cherry filling

Bake 10″ pie pastry;let cool to room temperature.Pour blueberry pie
filling into shell;refrigerate for 30 minutes.Beat cream cheese and
powdered 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.Yields one 10″ pie.

Yields
6 servings