Cherry Cream Pie

Pastry for a one-crust 9" pie, baked & cooled

1 (8 oz.) pkg. cream cheese

1/3 C. powdered sugar

1 t. vanilla

1 C. frozen whipped topping, thawed

1 can cherry pie filling

Mix cream cheese & sugar until well-blended, light & fluffy; add vanilla & beat till smooth. Fold in the whipped topping, spoon into prepared pie crust & level. Refrigerate several hours or overnight. Top with the cherry pie filling before serving. Store leftover pie in refrigerator. Yield: 8 slices

Tracy's note: I bet this would be good with blueberry pie filling, too! Maybe others??...

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