Creamy Blueberry Pie
1 (8 ounce) package cream cheese, softened
3/4 cup sugar
2 cups whipped topping
2 (9 inch) pastry shells, baked
1 (21 ounce) can blueberry pie filling
Prick your pie crusts with a fork and bake according to package directions. My favorite is Mrs. Smith's Deep Dish (although the deep dish will give you shallow pies). Let cool.
In a mixing bowl, beat the cream cheese and sugar until smooth. Fold in whipped topping. Pour mixture into pastry shells. Spread with pie filling. Refrigerate for at least 30 minutes.