1 10" pastry or graham cracker
1 can (21 oz.) blueberry pie filling
1 8 oz. pkg. cream cheese
1 cup powdered sugar, sifted
1 12 oz. container whipped topping
1 21 oz. can 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
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