1 pkg. pie crusts (I use Pillsbury)
1 (8 oz.) pkg. cream cheese, softened to room temperature
1 cup confectioners' sugar
1 tsp. vanilla
1 (12 oz.) tub Cool Whip
3 large bananas, sliced
1 (21 oz.) can blueberry pie filling (Comstock)

Line two pie plates and bake both crusts as directed on package. Let cool.

Blend softened cream cheese and confectioners' sugar together. Beat until smooth. Add vanilla. Fold in Cool Whip.

Put layer of sliced bananas on cooled crust. Spread cream cheese mixture over bananas, being careful to cover all of the bananas. Put blueberry filling on top.

Refrigerate for at least 1 hour or overnight for best results.

Makes 2 pies.

Submitted by: Brenda Diaz