In a large bowl, whip the heavy whipping cream until stiff peaks form. Fold the vanilla and sweetened condensed into the whipped cream. Pour the mixture into a 9x5-inch bread loaf pan (or similar size container). 

Process the cherry pie filling in a food processor until smooth. Drizzle the cherry pie filling over the top of the whipped cream mixture. Rinse out and dry the food processor bowl and blade. Process the blueberry pie filling in the food processor until smooth. Drizzle the blueberry pie filling over the whipped cream mixture. Use a knife to cut through the pie filling and create swirls. 

Cover the pan tightly with plastic wrap and freeze 8 hours or until firm.