Blueberry Pineapple Cream (No Bake) - cooking recipe

Ingredients

4 cups corn flakes, crushed to make 1 cup
6 tablespoons butter, melted
6 tablespoons sugar
30 large marshmallows
1 (8 ounce) can crushed pineapple, drained, reserving the juice
2 (8 ounce) packages cream cheese, softened
1 (8 ounce) container Cool Whip
1 (21 ounce) can blueberry pie filling

Preparation

Preheat oven to 350\u00b0.
Toast corn flakes in a 13X9\" pan for 8-10 minutes. Be careful not to burn, not all ovens bake the exact same.
Combine butter and sugar.
Pour over cereal;stir until evenly coated.
Press in the 13X9\" pan. Refrigerate for 30 minutes.
In medium saucepan, stir marshmallows and the reserved pineapple juice.
over low heat until melted. Cool for 10 minutes.
In large mixing bowl, beat cream cheese until smooth.
Add marshmallow mixture; beat well.
Fold in the pineapple and whipped topping; spread half over crust.
Cover with pie filling, and chill for 30 minute.
Fold in the pineapple and Cool Whip.
Pour half of this mixture over the base.
Spoon blueberry pie filling over the top. Freeze for 2 hours.
Refrigerate remaining cheese mixture. After 2 hours, spread the cheese mixture over the blueberries.
Refrigerate.