1 pt. blueberries
1 (3 1/4 oz.) pkg. vanilla pudding mix
1/2 tsp. vanilla
1 (8 inch) graham cracker pie crust
20 to 25 strawberries, hulled
2 c. milk
1 (8 oz.) pkg. cream cheese, softened

Combine pudding mix and 2 cups of milk in saucepan. Bring to full boil over medium heat, stirring constantly. Remove from heat. Add cream cheese and stir until smooth. Add vanilla. Let mixture cool for 5 minutes, stirring twice.

Pour pudding mixture into graham cracker crust. Refrigerate 3 hours or overnight.

Place strawberries in circle around outer edge of pie. Put 1 large strawberry in center of pie. Place blueberries over remaining pudding surface. Serve with whipped cream.