2 c. blueberries
1 c. crushed pineapple
8 oz. cream cheese
3 tbsp. sugar
1 tbsp. milk
1/2 tsp. vanilla
1/4 c. sugar
2 tbsp. corn starch
1 tsp. lemon juice
1/2 c. cool whip
1 9 inch graham cracker crust

Drain pineapple and reserve the syrup. Blend cream cheese and the next 3 ingredients. Set aside 2 Tbsp. pineapple. Stir in remaining pineapple into cream cheese mixture. Spread over the graham cracker crust and chill. Blend sugar, cornstarch, salt and 1/3 c. pineapple syrup. Cook until thickened over low heat. Add the blueberries and cook a little longer. Cool. Pour over the chilled pie crust. Top with cool whip and reserved pineapple.