Blueberry Pineapple Cream Recipe

• 4 c. Corn Flakes, crushed to make 1 c.
• 6 tbsp. (3/4 stick) butter
• 6 tbsp. sugar
• 30 lg. marshmallows
• 8 ounce. can crushed pineapple, reserve liquid
• 2 (8 ounce.) pkg. cream cheese, softened
• 8 ounce. carton whipped topping
• 21 ounce. can blueberry pie filling

1. Preheat oven to 300 degrees.
2. Toast Corn Flakes in 9 x 13 inch pan for 8 to 10 min.
3. Combine sugar and butter; pour over cereal, mix and press into bottom of 9 x 13 inch pan.
4. Chill for 30 min.
5. In medium sauce pan, stir marshmallows and reserved pineapple juice over low heat till melted.
6. Remove from heat, mix in pineapple and whipped topping.
7. Beat in cream cheese till smooth.
8. Pour HALF of cheese mix over base, spoon pie filling over top.
9. Gently spread pie filling till even.
10. Freeze for 2 hrs.
11. Chill remaining cheese mix.
12. After 2 hrs spread remaining cheese mix over blueberries.
13. Can sprinkle on a few reserved Corn Flake crumbs.
14. Chill for 2 hrs.
15. Serves 16.

corn flakes, butter, sugar, marshmallows, pineapple, cream cheese, carton whipped topping, blueberry pie filling

Taken from cookeatshare.com/recipes/blueberry-pineapple-cream-9285 (may not work)