4 c. Country Corn Flakes, crushed to 1 c.
6 tbsp. butter
30 lg. marshmallows
1 (8 oz.) can crushed pineapple, drained (reserve liquid)
2 (8 oz.) pkgs. cream cheese, softened
1 (8 oz.) carton whipped topping
1 (21 oz.) can blueberry pie filling

Preheat oven to 300 degrees.

Toast corn flakes in 9"x13"x2" baking pan 8 to 10 minutes. Combine butter and sugar. Pour over cereal. Stir until well 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 until smooth. Fold in pineapple and whipped topping. Pour over cheese mixture. Spoon blueberries over top. Freeze 2 hours. Refrigerate remaining cheese mixture. Then spread remaining cheese over berries and sprinkle with crumbs. Refrigerate 2 hours.