American Pie

1 10 inch pastry or graham cracker crust
1 8 ounce package cream cheese
1 12 ounce package whipped topping
1 21 ounce can blueberry pie filling
1 cup powdered sugar, sifted
1 21 ounce can tart cherry filling

Bake 10 inch pie pastry or graham cracker crust; let cool to room temperature. Pour blueberry pie filling into shell; refrigerate for 30 minutes. Beat cream cheese and powdered sugar till smooth. Fold in whipped topping. Spread cheese mixture over blueberry pie filling; refrigerate for 30 minutes. Spread cherry pie filling over cheese mixture. Refrigerate.