Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                can  crushed pineapple -- undrained (8 oz.)
     1/2           cup  sugar
  3        tablespoons  cornstarch
  2               cups  raspberries -- fresh or frozen
  2               cups  blackberries -- fresh or frozen
  1            package  cream cheese -- softened (8-oz)
     1/3           cup  sugar
  1 1/2      teaspoons  fresh lemon juice
     1/4      teaspoon  vanilla extract
  1            package  refrigerated piecrust -- (15-oz.)
     1/2           cup  powdered sugar
  1         tablespoon  milk

Preparation:

Bring first 3 ingredients to a boil in a large saucepan, stirring constantly; boil, stirring constantly 1 minute or until thickened. Remove from heat; fold in berries. Cool. Beat cream cheese and next 3 ingredients at medium speed with an electric mixer until light and fluffy. Fit 1 piecrust into a 9-inch deep-dish pieplate. Spread 1/4 cup cheese mixture in bottom of piecrust. Top with half of berry mixture. Spread with remaining cream cheese mixture, and top with remaining berry mixture. Cut remaining piecrust into 1-inch-wide strips; arrange in lattice design over pie. Flute edges. Bake at 375 degrees for 40-45 minutes, shielding edges with aluminum foil after 30 minutes to prevent excess browning. Remove from oven. Stir together powdered sugar and milk; brush over hot piecrust. Cool at least 30 minutes. Prep: 15 minutes; Cook: 45 minutes

Nutritional Information:

2218 Calories (kcal); 84g Total Fat; (32% calories from fat); 23g Protein; 361g Carbohydrate; 257mg Cholesterol; 700mg Sodium