1 (3 oz.) cream cheese
1 to 2 tbsp. milk
1 (9-inch) baked pie shell
3/4 c. sugar
2 1/2 tbsp. cornstarch
1/4 tsp. salt
2/3 c. water
3 c. blueberries
2 tbsp. butter
1 1/2 tbsp. lemon juice
1/2 c. heavy cream, whipped
1 tbsp. confectioners' sugar
1/4 tsp. vanilla

Cream the cream cheese and milk until soft. Spread in prepared pie shell. Combine sugar, cornstarch and salt. Stir in 2/3 cup water and 1 cup blueberries. Bring to a boil, stirring until very thick. Add butter and lemon juice. Cool. Add rest of blueberries and chill. Top cream cheese in shell with blueberry filling. Chill 1-2 hours. Garnish with whipped cream with confectioners' sugar and vanilla added.

Submitted by: Madeline Brenner