Blueberry Pie

Bridget had a request for Blueberry Pie..this one is a bit different and really yummy.
NEED:
1 can (2 cups) blueberries in syrup
1 can (8 to 9 ounces) crushed pineapple in syrup
1 package (8 ounces) cream cheese, room temperature
3 tablespoons granulated sugar
1 tablespoon milk
1/2 teaspoon vanilla
1 baked pastry shell, 9-inch
1/4 cup granulated sugar
1/4 teaspoon salt
2 tablespoons cornstarch
1 teaspoon lemon juice
1/2 cup whipping cream, whipped

Drain blueberries and pineapple, reserving syrup from both. Blend cream cheese with 3tablespoons granulated sugar, 1 tablespoon milk, and the vanilla. Set aside a few tablespoons of the pineapple for garnish and stir remaining pineapple into the cream cheese mixture. Spread pineapple and cream cheese mixture over bottom of the prepared pie shell. Chill thoroughly. In a saucepan, blend the 1/4 cup sugar, salt, and cornstarch. Combine the reserved syrups and measure 1 1/3 cups. Blend into the cornstarch mixture. Cook, stirring, until thickened. Stir in blueberries and lemon juices. Cool. Pour over the chilled cream cheese layer. Chill. Top the chilled pie with whipped cream and the reserved pineapple.

ENJOY!