BLUEBERRY STRATA PIE
1 pound can blueberries
1 c crushed pineapple
8 oz. package of cream cheese
3 tbsp white sugar (first amt.)
1 tbsp milk
1/2 tsp vanilla
1/4 c white sugar (second amt.)
2 tbsp corn starch
1/4 tsp salt
1 tsp lemon juice
1/2 c whipping cream
9 inch cooked pastry shell

Drain fruits, reserving syrups. Blend cream cheese and next three ingredients. Reserve 2 tbsp of pineapple; stir remainder into cheese mixture. Spread over bottom of pastry shell; chill. Blend 1/4 c sugar, cornstarch and salt. Combine reserved syrups; measure 1 1/2 cups; blend into cornstarch mixture. Cook and stir until thickened. Stir in blueberries and lemon juice; cool. Pour over cheese layer; chill. Top with whipped cream and reserved pineapple.