Pineapple Cloud Pie - cooking recipe

Ingredients

3 cups Rice Krispies (or other Toasted Rice Cereal)
1/4 cup brown sugar (FIRMLY Packed)
6 tablespoons Karo light corn syrup (or other Light Corn Syrup)
1 (8 ounce) package philadelphia light cream cheese, Softened (or other Light Cream Cheese)
1 cup domino powdered sugar (or other Powdered Sugar)
1 (8 ounce) can dole crushed pineapple, Undrained (or other Crushed Pineapple)
1 cup Cool Whip Free (or other Frozen, Fat Free or Light Whipped Topping) or 1 cup Cool Whip Lite, Thawed (or other Frozen, Fat Free or Light Whipped Topping)
Pam cooking spray (or other Cooking Spray)
1 (12 ounce) jar maraschino cherries (optional)

Preparation

Set all of your ingredients out where you can get at them. Make sure they are all at room temperature. This is VERY important for the Cool Whip(R) and the Karo(R) Corn Syrup.
Combine Rice Krispies(R), Brown Sugar, and Karo(R) Corn Syrup. Mix well.
Press mixture evenly and firmly into the bottom and on to the sides of a 10-inch pan coated with Pam(R) Cooking Spray. Chill in refrigerator.
In large mixing bowl, beat Philadelphia(R) Cream Cheese and Domino(R) Powdered Sugar until smooth.
Stir Dole(R) Crushed Pineapple into the Cream Cheese and Sugar mixture.
Fold Cool Whip(R) Whipped Topping (again, make sure it has thawed COMPLETELY) into the Cream Cheese, Sugar, and Pineapple mixture.
Pour mixture into chilled crust.
Freeze about 3 hours or until firm.
Remove from freezer 10 minutes before serving.
(OPTIONAL) Serve garnished with maraschino cherries.