Pie Filling-Pineapple Cream

• 4 c. corn flakes, crushed to 1 c.
• 6 Tbsp. (3/4 stick) butter or margarine, melted
• 6 Tbsp. sugar
• 30 large marshmallows
• 1 (8 oz.) can crushed pineapple, drained (reserve liquid)
• 2 (8 oz.) pkg. cream cheese, softened
• 1 (8 oz.) carton whipped topping (3 c.)
• 1 (21 oz.) can any pie filling

1. Preheat oven to 300u0b0.
2. Toast corn flake crumbs in 9 x 13 x 2-inch baking pan 8 to 10 minutes.
3. Combine butter and sugar; pour over cereal.
4. Stir until evenly coated.
5. Reserve 3 tablespoons for topping.
6. Press remaining mixture into bottom of baking pan. Refrigerate 30 minutes.
7. In medium saucepan, stir marshmallows and reserved pineapple liquid over low heat until melted.
8. Remove from heat.
9. Beat in cream cheese with electric mixer until smooth. Fold in pineapple and whipped topping.
10. Pour half of cheese mixture over base.
11. Spoon pie filling over top.
12. Gently spread pie filling to make even.
13. Freeze 2 hours; refrigerate remaining cheese mixture.
14. After 2 hours, spread remaining mixture over pie filling.
15. Sprinkle on reserved crumbs.
16. Refrigerate 2 hours. Makes 16 servings.

corn flakes, butter, sugar, marshmallows, pineapple, cream cheese, topping, any pie filling

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1055706 (may not work)