Blueberry Cream Cheese Pie #2

• 1 8-oz. pkg. cream cheese, softened
• 1 bottle whipping cream
• ¾ cup powdered sugar, unsifted
• 1 tsp. vanilla
• 1 can blueberry pie filling
• 1 9” baked pie shell

Whip cream till it stands in peaks. Cream cheese with sugar; add vanilla. Fold whipped cream into cheese mixture. Pour into baked crust and top with blueberry filling. Chill for at least 4 to 5 hours or overnight.

Hint: ½ can blueberry pie filling is enough for one pie. Blueberry filling can be thickened more by adding 1 tsp. cornstarch and bringing to a boil, stirring constantly.