1 lg. container Cool Whip
12 oz. cream cheese
3/4 c. sugar
1 lg. can pie filling (cherry or strawberry)
2 butter crust pie shells
1 banana

Line pie shells with sliced bananas.

Mix cream cheese with sugar and 1/3 of Cool Whip. Mix well. Fill pie shells. Divide fruit filling into 2 pies. Top with rest of Cool Whip. Refrigerate. Best when made a day ahead.