Double Blueberry Pie

Ingredients:

1 package (6 ounces) cream cheese

2 tablespoons milk

1/2 teaspoon lemon extract

1 pastry shell (9"), baked

2 tablespoons cornstarch

1/4 cup water

1 tablespoon lemon juice

4 cups fresh or frozen blueberries, divided

1/2 cup granulated sugar

Directions:

In a small mixing bowl, beat the cream cheese, milk and extract until smooth; spread onto bottom of pastry shell.

In a saucepan, combine cornstarch, water and lemon juice and cook until smooth. Mash two cups blueberries and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; cool for 15 minutes. Stir in sugar. Spoon over cream cheese mixture. Top with remaining blueberries. Refrigerate for 3 hours or until set. Yields 8 servings.