Blueberry Pineapple Cream (no Bake)

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 10
• 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

Recipe

• 1 preheat oven to 350°.
• 2 toast corn flakes in a 13x9" pan for 8-10 minutes. be careful not to burn, not all ovens bake the exact same.
• 3 combine butter and sugar.
• 4 pour over cereal;stir until evenly coated.
• 5 press in the 13x9" pan. refrigerate for 30 minutes.
• 6 in medium saucepan, stir marshmallows and the reserved pineapple juice.
• 7 over low heat until melted. cool for 10 minutes.
• 8 in large mixing bowl, beat cream cheese until smooth.
• 9 add marshmallow mixture; beat well.
• 10 fold in the pineapple and whipped topping; spread half over crust.
• 11 cover with pie filling, and chill for 30 minute.
• 12 fold in the pineapple and cool whip.
• 13 pour half of this mixture over the base.
• 14 spoon blueberry pie filling over the top. freeze for 2 hours.
• 15 refrigerate remaining cheese mixture. after 2 hours, spread the cheese mixture over the blueberries.
• 16 refrigerate.