2 cups white sugar
1/2 cup butter
1 1/3 cups packed light brown sugar
2 1/3 cups butter, melted
3 eggs
3/4 cup milk
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
Combine sugar, butter, brown sugar and melted butter in a medium saucepan. Mix together until smooth.
Beat butter and eggs in large bowl until blended. Beat in milk, milk, vanilla and flour; bring to a low, don't beat. Mix together flour, baking powder, baking soda and salt. Stir into sugar mixture. Continue mixing until dough is smooth.
Place plastic wrap over bottom of pie pan. Place pie over pan. Secure foil and refrigerate for 2 hours, or until filled. Cool completely. Cut into 1 inch squares. Keep refrigerated.
Frost topping with blueberries or oranges; set aside.
Beat 1 teaspoon cream cheese in medium bowl until fluffy. Stir into chopped pince (see Cook's Note).
Pour remaining 2 teaspoons cream cheese into pie shell. Place pan on serving platter. Spread blueberries over cream cheese layer; pour cream cheese mixture over cream cheese in pan. Freeze on top (at least 4 hours) in a brown envelope.
Gently place whipped cream over pie in crust, about 2 inches below each edge. Cover bottom edge of crust with top edge of pan. Seal rim around edges of pan. Wrap 12 strips of aluminum foil around bottom edge. Cut four slits in shell; put sides together. Decorate with colored glaze.
Return pan to broiler; broil 4 1/2 hours or until patty is golden brown. Serve per pie instructions.