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1 can blueberries (2 c.)
1 (8 3/4 oz.) can crushed
1 (8 oz.) pkg. softened cream
3 Tbsp. sugar
1 Tbsp. milk
1/2 tsp. vanilla
1/4 c. sugar
2 Tbsp. cornstarch
1/4 tsp. salt
1 tsp. lemon juice
1 baked 9-inch pie shell

Drain fruit reserving syrup. Blend cream cheese, sugar,
milk and vanilla. Stir pineapple into cream cheese mix and
spread over bottom of pie shell and chill. Blend 1/4 cup
sugar, cornstarch and salt. Combine reserved syrup. Measure
1 1/2 cups. Blend into cornstarch mix. Cook and stir until
thickened. Stir in blueberries and lemon juice. Cool. Pour
over cheese layer and chill.

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