RED WHITE AND BLUE FOURTH OF JULY PIE

1 (10 inch) pie shell, baked
1 (21 oz.) can blueberry pie filling
1 (8 oz.) pkg. cream cheese
1 c. powdered sugar
1 (12 oz.) carton frozen non-dairy whipped topping
1 (21 oz.) can cherry pie filling

Cool pie shell to room temperature. Spread blueberry pie filling in the bottom. Place unwrapped cream cheese in the smaller glass bowl to electric mixer. Microwave on 50 percent (medium) 1 to 2 minutes, or until softened but not warm. Using electric mixer, beat cream cheese until fluffy, gradually adding powdered sugar until smooth. To thaw frozen whipped topping, microwave on 30 percent (medium low) 2 to 3 minutes, being careful not to melt it. Fold whipped topping into cream cheese mixture. Pour on top of pie filling. Chill pie at least 30 minutes or until cheese layer has solidified. Spread cherry pie filling on top. Chill at least 4 hours.

Makes 10 servings.