2 (21 oz.) cans blueberry pie filling
2 graham cracker pie shells
1 (8 oz.) pkg. cream cheese, softened
3/4 c. sugar
1 (12 oz.) carton whipped topping
1 (16 oz.) can cherry pie filling, drained

Place 1/2 can blueberry pie filling in bottom of each pie shell. In a medium bowl, combine cream cheese and sugar. Mix until smooth. Stir in whipped topping. Mix well. Place 1/4 of mixture on blueberry pie filling in each pie. Top with remaining blueberry pie filling, then remaining cheese mixture. Top each pie with 1/2 can of cherry pie filling. Place in freezer for 6 hours. Thaw for a half hour before serving. Each pie serves eight.