Blueberry Pineapple Cream (No Bake)

Recipe by FLUFFSTER
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 30mins
SERVES: 10-12
UNITS: US

INGREDIENTS

Nutrition
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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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