1 ea 10" pie pastry 1 x Or graham cracker shell 21 oz Can Blueberry pie filling 8 oz Pkg. cream cheese 1 c Powdered sugar,sifted 12 oz Non-dairy whipped topping 21 oz Can Tart cherry pie 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.