Blueberry Strata Pie (withcream cheese and crushed pineapple layer )

BLUEBERRY STRATA PIE

1 (9-inch) baked pie shell, cooled
CREAM CHEESE LAYER:
1 (8 oz.) pkg cream cheese, softened
1/4 cup plus 3 tbsp sugar
1 tbsp milk
1/2 tsp vanilla
FILLING:
1 lb. can blueberries
1 (8 3/4 oz) can crushed pineapple
1/4 cup sugar
2 tbsp cornstarch
1/4 tsp salt
1 tsp lemon juice
TOPPING:
1/2 cup whipping cream, whipped

Bake and cool pie shell.

Drain blueberries and pineapple, reserving syrups; set aside separately.

Blend cream cheese, 3 tbsp of the sugar, milk, and vanilla. Reserving 2 tbsp of the pineapple for garnish, stir remainder of the pineapple into cream cheese mixture. Spread over bottom of baked pie crust. Chill in refrigerator.

Blend the remaining 1/4 cup sugar, cornstarch and salt.

Combine reserved syrups, adding water if necessary, to measure 1 1/2 cups. Blend into cornstarch mixture. Cook and stir in a small saucpan over low heat until thickened. Remove from heat. Stir in blueberries and lemon juice; cool.

Pour cooled berry mixture over cheese layer. Chill before serving.

To serve, top with whipped cream and the reserved 2 tbsp pineapple.