Ingredients
- 9 pastry shell (baked)
- 1 blueberries
- 250 gr pineapple (crushed)
- 425 ml pkg cream cheese softened
- 120 ml whipping cream whipped
- 50 gr sugar
- 38 gr sugar
- 16 gr cornstarch
- 16 ml milk
- 5 ml lemon juice
- 2 gr vanilla
- 1 gr salt
Drain fruits, reserving syrups. Blend cream cheese and next 3 ingredients. Reserve 2 tablespoons pineapple; stir remainder into cheese mixture. Spread over bottom of pastry shell; chill. Blend quarter cup sugar, cornstarch, and salt. Combine reserved syrups; measure 1+ half cups; blend into cornstarch mixture. Cook and stir till thickened. Stir in blueberries and lemon juice; cool. Pour over cheese layer; chill. Top with whipped cream and reserved pineapple.
