Recipe By : BH & G, 1960
Serving Size : 1 Preparation Time :0:00
Categories : Fruits Pastry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Can blueberries
1 c Crushed pineapple
8 oz Cream cheese -- softened
3 tb Sugar
1 tb Milk
1/2 ts Vanilla
1 Baked pastry shell (9") --
- cooled
1/4 cup Sugar
2 tb Corn starch
1/4 ts Salt
1/2 cup Whipping cream -- whipped
1 ts Lemon juice
Drain fruits, reserving syrups. Blend cream cheese and next 3
ingredients. Reserve 2 tb pineapple; stir remainder into cheese
mixture. Spread over bottom of pastry shell; chill. Blend 1/4 cup
sugar, corn starch, and salt. Combine reserved syrups; measure
1-1/2 cups; blend into corn starch mixture. Cook and stir until
thickened. Stir in blueberries and lemon juice; cool. Pour over
cheese layer; chill. Top with whipped cream and reserved pineapple.
