Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      can           (1 lb) blueberries
   1      cup           crushed pineapple
   1      8 ounce       pkg cream cheese -- softened
   3      tablespoons   sugar
   1      tablespoon    milk
     1/2  teaspoon      vanilla
   1      9 inch        pastry shell -- baked, cooled
     1/4  cup           sugar
   2      tablespoons   cornstarch
     1/4  teaspoon      salt
     1/2  cup           whipping cream -- whipped
   1      teaspoon      lemon juice

Preparation:

Drain fruits, reserving syrups. 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+1/2 cups; blend into cornstarch mixture. Cook and stir till thickened. Stir in blueberries and lemon juice; cool. Pour over cheese layer; chill. Top with whipped cream and reserved pineapple.