1 (3 oz.) pkg. cream cheese
1/2 c. powdered sugar
1 tsp. vanilla
1 c. whipping cream
1 #2 can blueberry pie filling &
1 tbsp. lemon juice OR
1 #2 can cherry pie filling (no lemon juice)
1 baked 9" pie shell

Cream cheese and powdered sugar together. Whip cream and combine. Add vanilla. Pour cream mixture into bottom of baked pie shell. Combine blueberry pie filling and lemon juice and put on top of cream mixture. Refrigerate at least 6 hours.

Note: I make my own blueberry filling. Mix approximately 4 cups fresh or frozen blueberries, 1 cup sugar and 3 tablespoons minute tapioca or cornstarch. Cook in microwave or in pan on stove top until boiling and thickened, approximately 15 minutes or less in microwave. Cool and use as directed.