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Blueberry Cream Pies

1 cup granulated sugar
1 (8-ounce) package cream cheese, softened
1 (8-ounce) container frozen nondairy whipped topping, thawed
2 (9-inch) graham cracker pie crusts
4 medium bananas, sliced
1 (21-ounce) can blueberry pie filling

1. In a medium mixing bowl cream together sugar and softened cream cheese. Stir in non-dairy whipped topping.
2. Line 2 graham cracker pie crusts with bananas. Pour the cream cheese mixture on top followed by blueberry pie filling. Refrigerate until ready to serve.

Makes 16 servings.