Place 1/2 can of blueberry pie filling in the 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 filing in each pie. Top with remaining blueberry pie filling, then remaining cheese mixture. Top each pie with 1/2 can cherry pie filling. Place in freezer for 6 hours. Thaw for 30 minutes before serving. Each pie serves 8.

Submitted by: Vickie Leiker