Drain fruits, reserving syrups.
Blend cream cheese and next 3 ingredients.
Reserve 2 tbs pineapple; stir remainder into cheese mixture.
Spread over bottom of pastry shell.
Blend 1/4 cup sugar, cornstarch and salt.
Combine reserved syrups, measure 1 1/2 cups, blend into cornstarch mixture.
Cook and stir until thickened.
Stir in blueberries and lemon juice; cool.
Pour over cheese layer; chill.
Top with whipped cream and reserved pineapple.