2 8 ounce cream cheese (room temperature)
1 8 ounce Cool Whip
1 8 ounce sour cream
1/2 cup sugar
1 teaspoon vanilla
1 large or 2 small pie crusts (graham cracker)
1 can pie filling

Blend together cream cheese, sour cream, sugar, vanilla, until there are no lumps. Add cool whip and mix until well blended. Pour into pie crusts.

Refrigerate. Top with canned cherries or blueberry pie filling.

Submitted by: Linda Losey