Blueberry Glace Pie
Newsgroups: rec.food.cooking/Beverly Collins (1996)

l qt. blueberries (set aside l/2 cup choice blueberries)
l cup water
l cup sugar
3 Tbsp. cornstarch
3 oz. pkg. cream cheese, softened
1 baked pie crust

Wash and drain blueberries. Simmer l cup blueberries and 2/3 cup water about 3 minutes.

Blend sugar, cornstarch and remaining l/3 cup water; add to boiling mixture.

Boil one minute, stirring constantly. Cool.

Spread cream cheese over bottom of cooled baked pie shell (thin with a little cream or milk to make spreadable if needed).

Put remaining choice berries in baked pie shell.

Cover with cooked mixture and garnish with reserved berries.

Refrigerate until firm (2 hours).