1 block cream cheese
1 tsp. vanilla
1 c. powdered sugar
1 pt. heavy cream
1 c. crushed pineapple, drained
1 can Comstock blueberries

Soften cream cheese at room temperature. Mix cream cheese and powdered sugar together. Add vanilla and drained pineapple. Whip heavy cream and add to cheese mixture. Mix together. Pour into cooked pie shell. Top with blueberries. Let set in refrigerator for 1 hour.