1 (1 lb.) can blueberries
1 (8 3/4 oz.) can (1 c.) crushed pineapple
1 (8 oz.) pkg. cream cheese, softened
3 tbsp. sugar
1 tbsp. milk
1/2 tsp. vanilla
1 (9") baked pastry shell, cooled
1/4 c. sugar
2 tbsp. cornstarch
1/4 tsp. salt
1 tsp. lemon juice
1/2 c. whipping cream, whipped

Drain fruits, reserving syrup. Blend cream cheese and next 3 ingredients. Reserve 2 tablespoons pineapple; stir remainder into cheese mixture. Spread over bottom of pastry shell; chill. Blend 1/4 cup sugar, cornstarch and salt. Combine reserved syrups; measure 1 1/4 cups; blend into cornstarch mixture. Cook and stir until thickened. Stir in blueberries and lemon juice; cool. Pour over cheese layer; chill. Top with whipped cream and reserved pineapple.