Blueberry Pineapple Cream

FavoriteLoadingAdd to Recipe Box

This recipe comes to me from my good friend Ollie. It says it is great to serve anytime. It does take a little time to prepare. Since this is blueberry season here we are digging out all our blueberry recipes.

  • 4 cups Corn Flakes crushed to 1 cup*
  • 6 Tbsp (3/4 stick) butter
  • 6 Tbsp Sugar
  • 30 large Marshmallows
  • 1 can (8 ounces) Crushed Pineapple drain and reserve liquid
  • 2 packages (8 ounces each) Cream Cheese softened
  • 1 carton (8 ounces) or 3 Cups whipped topping
  • 1 can (21 ounces) Blueberry Pie filling

Preheat oven to 300 degrees. Toast Corn Flake crumbs in 9 x 13 inch baking pan for 8 to 10 minutes. Stir until evenly coated. Reserve 3 tablespoons for topping. Press remaining mixture into bottom of baking pan. Refrigerate 30 minutes.

In medium saucepan stir marshmallows and reserved pineapple liquid over low heat until melted. Remove from heat. Beat in cream cheese with electric mixer until smooth. Fold in pineapple and whipped topping. Pour half of cheese mixture over base. Spoon blueberry pie filling over top. Gently spread pie filling to make even. Freeze 2 hours. Refrigerate remaining cheese mixture. After 2 hours spread remaining cheese mixture over blueberries. Sprinkle on reserved crumbs. Refrigerate 2 hours.
*Measure and crush cereal in glass measure
Serves 16

About Pat Tate

Always a very busy person Pat has been interested in cooking and collecting recipes. In an effort to sort out a mound of favorite recipes and to be able to pass them on to the next generation she started this site Family, Foods, and Friends. Again she invites people to join her and to share their cooking adventures.

Related Posts:

  • No Related Posts

Subscribe without commenting