Blueberry Pineapple Cream (No Bake)
"If you like blueberries, you're going to love this!. If you like pineapple, you're going to love this! If you like creamy you're going to love this! There's so many goodies in this, you might want to make one all for yourself! This is a sure-fire winner! Refrigerating time is the cooking time. Servings will vary, depending on how large your portions are."
- Ready In:
- 2hrs 30mins
- Ingredients:
- 8
- Serves:
-
10-12
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
directions
- Preheat oven to 350°.
- 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.
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Reviews
-
I've been looking for this recipe for ages! Oh...it's amazing with toasted coconut on top as well. -
So good, I didn't bother to toast the crumbs and the crust was still great, this is so good I'm going to try this will some different pie filings, thanks for sharing this great dessert recipe Fluffy!
RECIPE SUBMITTED BY
FLUFFSTER
Bullhead City, Arizona
I would like to welcome you to my recipes. I have been with Food.com since 10/05.
My beloved husband, Tom, passed away 3 years ago. My world stopped. It's taken me all this time to find my way back to life without him.
I have been so blessed to have found my second, once in a lifetime. I've met an amazing man who is so good to me.
We moved from Las Vegas, Nevada to Bullhead City, Az. in February, and we love it here.
I have worked at Bally's and Paris hotel.casinos, in Las Vegas. I have seen some very famous entertainers, including Liza Minnelli, Penn and Teller, Ray Liotta, Dr. J (Julius Erving), Frank Sinatra and his wife Barbara Marx. and many, many more.
Cooking is my passion, and I am slowly, but surely beginning to venture into the world of baking. To me, cooking is so much easier because baking is so much more exact.
I love to make Italian and Mexican food the best, followed by Chinese and last, but by far the least, good old American food! How can you beat chicken fried steak, mashed potatoes and gravy?? I love to find several recipes and put my own spin on them and create a new recipe.
