1 (8 oz.) cream cheese
1 1/3 c. sweetened condensed milk
1/3 c. reconstituted lemon juice
1 tsp. vanilla

Soften cream cheese at room temperature then whip until fluffy. Add milk and beat until well blended. Add lemon juice and vanilla. Blend well. Pour into crust. Chill.

GLAZE:

1 c. sugar
3 1/2 tbsp. cornstarch
1 c. water
2 c. (1 pt.) blueberries

In saucepan combine sugar and cornstarch. Gradually stir in water. Crush 1/2 cup blueberries and add to water mixture. Cook over medium heat until thick. Cool. Blend in blueberries, stirring constantly until mixture thickens and boils.

Continue to boil until mixture is clear (about 2 minutes). Strain. Cool. Arrange 1 1/2 cups blueberries over chilled pie. Evenly pour cooled glaze over berries.