3 pkg. unfilled lady fingers
1 pt. whipped cream
1 (8 oz.) pkg. cream cheese
1 (3 oz.) pkg. cream cheese
3/4 c. sugar
20 oz. can blueberry pie filling

(For best results, chill bowl and beaters in freezer for 10 minutes, 30 minutes more in refrigerator. Cream cheese should be out at room temperature 1 hour to soften.)

Separate lady fingers. Line sides and bottom of 9-inch springform pan. Press in firmly and set pan aside. Whip cream stiff.

In another bowl, beat together sugar and cream cheese. Fold the whipped cream in cream cheese and sugar mixture. Beat lightly. Spread 1/3 of mixture over lady fingers and then 1/4 of blueberry pie filling. Add another layer of lady fingers. Repeat layers of cream cheese mixture and blueberry filling.

Add last layer of lady fingers and spread last of mixtures. (For a pretty finish, you can save 1 tablespoon of cream for center of cake and add a cherry.) Chill overnight.