1	pkg.	cream cheese, softened (8 oz.)
1	c.	sugar
2	envelopes	whipped topping mix (from a 2.6 oz. box)
2		bananas, sliced
1	10-inch	prepared graham cracker pie crust (extra serving size)
		lemon juice
1	can	blueberry pie filling (21 oz.)
1	c.	fresh blueberries

In a large bowl, combine the softened cream cheese and sugar with an electric beater until well blended.  Prepare the whipped topping, 1 envelope at a time, according to specific package directions, and fold into the cream cheese mixture.  Place slices of banana evenly over the pie crust, sprinkle with some lemon juice (to keep the bananas from turning black), and spoon the cream mixture over the bananas.  In a medium-sized bowl, combine the blueberry pie filling and fresh blueberries.  Top the pie with the blueberry mixture.  Refrigerate for at least 4 hours before serving.