Ingrients & Directions
1 ea 10″ pastry or graham cracker 1 c 21 oz. blueberry pie filling
1 pk 8 oz. pkg. cream cheese 1 c Powdered sugar,sifted
1 pk 12 oz. whipped topping 1 c 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