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

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.