You can use Cherry, Strawberry, or Raspberry pie filling instead of Blueberry.
1 (1 lb 5oz) can blueberry pie filling
1 (8 oz) pkg cream cheese, softened
1 (8 oz) tub cool whip, thawed
1 graham cracker crust
Using hand mixer beat cream cheese until smooth. Add pie filling and blend together. Fold in half of cool whip. Add mixture to pie crust and top with remaining cool whip.
Add extra cool whip i did.
Refrigerate at least an hour before serving. Keep leftovers refrigerated.