2 pie crusts
1 lb. box confectioners' sugar
1 (8 oz.) bowl Cool Whip
1 (21 oz.) can blueberry filling
8 oz. cream cheese

Bake 2 pie crusts until golden brown. Cream confectioners' sugar with cream cheese. Add Cool Whip and fold into sugar mixture. Pour in pie crusts. Cover with pie filling. (2 pies)