1 (8 oz.) pkg. cream cheese (at room temp)
1 can cream cheese frosting
1 can blueberry pie filling
baked pie crust or graham cracker shell

Beat cream cheese until smooth, add frosting and cream together. Mix half of blueberries with cream cheese mix. Pour into pie crust (either pre-baked or graham cracker shell). Top with reserved blueberries and whipped topping. Refrigerate for a couple hours before serving.

Submitted by: Patricia M. Clark