1 lb. can blueberries
1 c. fresh or frozen blueberries
1 (20 oz.) can crushed pineapple
1 (8 oz.) pkg. cream cheese, softened
3 tbsp. sugar
1 tbsp. milk
1/2 tsp. vanilla
1 baked 9 inch pastry shell
1/4 c. sugar
2 tbsp. cornstarch
1/4 tsp. salt
1 tsp. lemon juice
1 c. heavy cream, whipped

Drain fruits, reserving 1 1/2 cups syrup. Blend cream cheese, 3 tbsp. sugar, milk and vanilla. Add crushed pineapple, reserving 3 tablespoons for topping. Spread cream cheese mixture over bottom of pastry shell and chill. Blend 1/4 cup sugar, cornstarch and salt and add to reserved syrups and blueberries. Cook and stir until thickened. Add lemon juice and cool. Pour over cream cheese layer and chill. Top with whipped cream and reserved pineapple.