8 oz. can crushed pineapple
2 (8 oz.) pkg. cream cheese
3 tbsp. sugar
2 tbsp. milk
1 tsp. vanilla
1 graham cracker pie crust
1 can blueberry pie filling

Drain canned pineapple. Soften cream cheese. Blend with other ingredients (except blueberry filling and pie crust). Whip. Pour into graham cracker pie shell. Spread half the canned blueberries on the top. Chill for at least 1 hour.