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1 graham cracker crust	Cherry Pie filling
8-oz. pkg cream cheese	1/2 cup sugar
1/3 cup sugar	1/2 tsp almond flavoring
1 tsp vanilla	8-oz. pkg Cool Whip

Beat softened cream cheese, 1/3 cup sugar, and vanilla together until smooth. Carefully fold by hand the cream cheese mixture into the whipped topping. Pour into prepared crust and refrigerate until firm. Add 1/2 cup sugar and 1/2 tsp almond flavoring to cherry pie filling. Sliced strawberries or any fruit could be used. Set in refrigerator for at least 3 hours. Crust: 1 pkg graham crackers (crumbed), 1/4 cup sugar, and 1/2 cube butter. Melt butter and add to crumbs and sugar. Press into pie pan. See optional blueberry filling below:

1/4 cup sugar	1/4 tsp cinnamon
1 1/2 Tblsp flour	1 Tblsp lemon juice
1/4 tsp salt	1 can blueberries
1 1/2 Tblsp butter

Drain blueberries. Combine sugar, flour, salt, cinnamon, and lemon juice. Stir into liquid drained from berries. Heat, stirring constantly, until thick and smooth. Add butter; cool. Add berries gently. Pour over the cream cheese. Chill for 3 hours before serving.