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Time: 20 minutes plus 2+ hours chilling        Yield: 8 servings

4 cups fresh blueberries (divided)
1/2 cup sugar
2 Tbs. cornstarch
6 Tbs. water
1 Tbs. lemon juice
3-4 oz. cream cheese, well-softened
1  9" pie shell, baked and cooled
1 cup fresh raspberries
Whipped cream

1. Combine 2 cups of blueberries with the sugar, cornstarch and water in a saucepan.  Bring to a boil and then lower heat and cook slowly until thickened, stirring constantly (about 2 minutes.) Remove from heat, add lemon juice, and allow to cool.

2. Spread soft cream cheese on bottom of pie shell. Stir 1 1/2 more cups of blueberries into the cooked mixture and pour into pie shell. Sprinkle raspberries on top and then the remaining blueberries.  Chill completely (at least two hours - 3-4 is better.)

3. To serve, garnish with dollops of whipped cream.