1 can blueberry pie filling
8 oz. cream cheese
1 lg. tube Cool Whip
1/2 c. sugar
1/4 c. lemon juice
2 graham cracker crust or 2 pastry pie crust, cooked until golden brown

Mix Cool Whip, cream cheese, sugar, and lemon juice with mixer; mix well. Put in pie shells or cooled pastry shells. Put 1/2 can of blueberry pie filling on top of cream cheese mix. Let stand for about 3 minutes.