1 (8 oz.) pkg. cream cheese
3/4 c. sugar
1 can cherry pie filling
2 pie crusts (baked) or
12 frozen sm. Pepperidge Farm pastry shells
1 sm. Cool Whip
1 to 2 bananas

Bake pie crusts and cool. Allow cream cheese to come to room temperature. Add sugar. Beat until fluffy. Add Cool Whip and stir. Slice bananas in layers on pie crust, pour filling on, top with cherry pie filling.