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Lynn's Blueberry Cheese Pie

1 can (16 ounces) blueberries, drained, syrup reserved
1 can (8 ounces) crushed pineapple, drained, syrup reserved
1 package (8 ounces) cream cheese, softened
3 tablespoons granulated sugar
1 tablespoon milk
1/2 teaspoon vanilla
1 baked pie shell, 9-inch
1/4 cup sugar
2 tablespoons cornstarch
1/4 teaspoon salt
1 teaspoon lemon juice
1/2 cup heavy whipping cream

Blend cream cheese, sugar, milk, vanilla, and pineapple. Spread over bottom of pastry; chill.
Blend 1/4 cup sugar with cornstarch and salt. Combine reserved syrups from blueberries and pineapple; measure 1 1/2 cups. Blend syrups into the cornstarch mixture. Cook and stir until thickened. Stir in blueberries, lemon juice. Cool. Pour blueberry mixture over pineapple layer; chill thoroughly.
Top blueberry pie with whipped cream.

The personal defeat by human beings is constituted by the difference between what one was capable of becoming and what one has in fact become.

- Ashley Montagu