Blueberry Pineapple Cream

• 1 c. graham cracker crumbs
• 1/3 c. sugar
• 1/3 c. butter or margarine, melted
• 1 can (8 oz.) crushed pineapple
• 30 large marshmallows
• 2 pkg. (8 oz. each) cream cheese
• 1 carton (8 oz.) frozen whipped topping
• 1 can (21 oz.) blueberry pie filling
• additional graham cracker crumbs (optional)

1. In a bowl, combine the graham cracker crumbs, butter and sugar. Press into the bottom of a 13 x 9 x 2-inch baking dish.
2. Bake at 350u0b0 for 10 minutes.
3. Cool completely.
4. Meanwhile, drain pineapple juice into a saucepan.
5. Set pineapple aside.
6. Add marshmallows to juice; cook and stir until melted.
7. Remove from heat and cool for 10 minutes.
8. In a mixing bowl, beat cream cheese until smooth.
9. Add marshmallow mixture; beat well.
10. Fold in the pineapple and whipped topping.
11. Spread half over crust.
12. Cover with pie filling.
13. Chill for 30 minutes.
14. Top with remaining cream cheese mixture.
15. Sprinkle with additional graham cracker crumbs.
16. Chill for 30 minutes.

graham cracker crumbs, sugar, butter, pineapple, marshmallows, cream cheese, frozen whipped topping, blueberry pie filling, graham cracker crumbs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=775929 (may not work)