Blueberry Pineapple Cream - cooking recipe

Ingredients

4 c. fresh 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 and reserve liquid
2 (8 oz.) pkg. cream cheese, softened
1 (8 oz.) carton whipped topping (3 c.)
1 (21 oz.) can blueberry pie filling

Preparation

Preheat oven to 300\u00b0.
Toast cornflakes in 9 x 13 x 2-inch pan for 8 to 10 minutes.
Mix melted butter and sugar; pour over cereal.
Stir until smooth with 3 teaspoons topping.
Mix all other ingredients and stir well.
Freeze 2 hours.
After freezing, mix cheese and spread on top.