Maxine Gillum
- 1 (No. 1) can (2 cups) blueberries
- 1 (8 3/4 oz) can (1 cups) crushed pineapple
- 1 (8 oz) package cream cheese, softened
- 3 Tbsp sugar
- 1 Tbsp milk
- 1/2 tsp vanilla
- Crumbled graham crumbs
- 1/4 cup sugar
- 2 Tbsp cornstarch
- 1/4 tsp salt
- 1 tsp lemon juice
- 1/2 cup whipping cream, whipped
Drain fruits, reserving syrups. Blend cream cheese and next three ingredients – sugar, milk and vanilla. Set aside 2 tablespoons pineapple, stir remaining into cheese mixture. Spread over bottom of pastry shell, chill, blend 1/4 cup sugar, the cornstarch, and salt. Combine reserved syrups: measure 1 1/2 cups – blend into cornstarch mixture.
Cook and stir until thick. Stir in blueberries, lemon juice and cool. Pour over cheese layer and chill. Top with whipped cream and reserved pineapple.
