1 (1 lb.) can blueberries
1 (8 3/4 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 or flour
1/4 tsp. salt
1 tsp. lemon juice
1/2 c. whipped cream

Drain fruits, reserving syrups. Blend cream cheese and next 3 ingredients; stir pineapple into cream cheese mixture. Spread over bottom of pie shell and chill. Blend the 1/4 cup of sugar, the 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 pie layer. Chill several hours. Top with whipped cream and fresh blueberries.