1 can blueberry pie filling
1 (8 oz.) can crushed pineapple, drained well
1 (8 oz.) pkg. cream cheese, softened
3 tbsp. sugar
1 tbsp. milk
1/2 tsp. vanilla
1 baked 9 inch pastry shell or graham cracker crust
1 (8 oz.) container of Cool Whip

Drain pineapple, reserving 2 tablespoons of pineapple for later use. Blend cream cheese, sugar, milk and vanilla. Stir pineapple (except for reserved amount) into cheese mixture. Spread over bottom of crust. Chill well. Pour pie filling on top and chill to set. Top with Cool Whip and sprinkle with the 2 tablespoons of pineapple. Pie may be frozen. Option: substitute cherry pie filling.