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Ingredients
- 4 c. Corn Flakes, crushed to make 1 c.
- 6 tbsp. (3/4 stick) butter
- 6 tbsp. sugar
- 30 lg. marshmallows
- 8 ounce. can crushed pineapple, reserve liquid
- 2 (8 ounce.) pkg. cream cheese, softened
- 8 ounce. carton whipped topping
- 21 ounce. can blueberry pie filling
Directions
- Preheat oven to 300 degrees. Toast Corn Flakes in 9 x 13 inch pan for 8 to 10 min. Combine sugar and butter; pour over cereal, mix and press into bottom of 9 x 13 inch pan. Chill for 30 min. In medium sauce pan, stir marshmallows and reserved pineapple juice over low heat till melted. Remove from heat, mix in pineapple and whipped topping. Beat in cream cheese till smooth. Pour HALF of cheese mix over base, spoon pie filling over top. Gently spread pie filling till even. Freeze for 2 hrs. Chill remaining cheese mix. After 2 hrs spread remaining cheese mix over blueberries. Can sprinkle on a few reserved Corn Flake crumbs. Chill for 2 hrs. Serves 16.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 175g | |
| Recipe makes 12 servings | |
| Calories 458 | |
| Calories from Fat 188 | 41% |
| Total Fat 21.36g | 27% |
| Saturated Fat 13.08g | 52% |
| Trans Fat 0.0g | |
| Cholesterol 57mg | 19% |
| Sodium 286mg | 12% |
| Potassium 173mg | 5% |
| Total Carbs 64.74g | 17% |
| Dietary Fiber 2.1g | 7% |
| Sugars 48.15g | 32% |
| Protein 4.13g | 7% |
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