1 (8 oz.) pkg. Philadelphia cream cheese
2 c. powdered sugar
2 c. Cool Whip
2 graham cracker pie shells
2 cans cherry fruit pie filling

Can use peach, blueberry or any fruit or pie filling of your choice.

Let cheese get to room temperature. Cream powdered sugar and cream cheese together until well blended and moist. Add Cool Whip. Blend again until smooth. Use mixer at medium speed. Add this mixture into pie shells (this makes enough filling for 2 pie shells.) Add cherry pie filling to the top (1 can for each pie). Chill for at least an hour in refrigerator. Serve. Keeps well in refrigerator for at least a week.