1 pre-baked pastry pie shell (or graham cracker crust)
2 cups blueberries
1 1/2 tbsp. cornstarch
1/2 cup water
1/2 cup sugar
2 large bananas
1 8 oz. pkg cream cheese, softened
1 cup sugar
1 1/2 cups cool whip
Mix cornstarch and 1/2 cup sugar in saucepan. Add water gradually. Bring to a boil and add blueberries. Cook 3-4 minutes, stirring gently, until clear and thickened. Set aside.
Slice bananas into pie crust, covering the bottom completely. Cream 1 cup sugar into cream cheese. Gently fold cool whip into cream cheese and sugar. Spread over bananas. Spread blueberry mixture across top of pie.