This is a recipe I found in Virginia Hospitality Cookbook.
Drain fruits, reserving syrups.
Blend cream cheese, sugar, milk and vanilla.
Set aside 2 TBS pineapple; stir remaining into cheese mixture.
Spread over bottom of pastry shell; chill.
Blend sugar, cornstarch and salt.
Combine syrups and measure 1 1/2 cup; blend into the cornstarch mixture.
Cook and stir until thickened.
Add blueberries and lemon juice; stir and cool.
Pour over cheese layer and chill.
Top with whipped cream and reserved pineapple.
