Blueberry Pineapple Cream

8 ingredients
5 steps

Ingredients

  • 4 c. corn flakes, crushed to 1 c.
  • 6 Tbsp. margarine, melted
  • 30 large marshmallows
  • 6 Tbsp. sugar
  • 1 (8 oz.) can crushed pineapple, drained (reserve liquid)
  • 2 (8 oz.) pkg. cream cheese, softened
  • 1 (8 oz.) carton whipped topping
  • 1 (21 oz.) can blueberry pie filling

Directions

  1. 1
    Preheat oven to 300°.
  2. 2
    Toast corn flakes in 13 x 9 x 2-inch baking pan for 8 to 10 minutes.
  3. 3
    Combine butter and sugar; pour over cereal and stir until evenly coated.
  4. 4
    Reserve 3 tablespoons for topping.
  5. 5
    Press remaining mixture into bottom of pan; refrigerate 30 minutes.

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