4 c. corn flakes crushed to 1 cup
6 tbsp. butter, melted
6 tbsp. sugar
30 lg. marshmallows
1 can (8 oz.) crushed pineapple, drained, reserve liquid
2 pkg. (8 oz. each) cream cheese
1 (8 oz.) pkg. Cool Whip
1 can (21 oz.) blueberry pie filling

Preheat oven. Toast corn flakes in a 9 x 13 pan for 8 to 10 minutes. Combine butter and sugar. Pour over cereal. Stir until evenly coated. Press in 9 x 13 pan. Refrigerate 30 minutes.

In medium saucepan stir marshmallows and reserved pineapple liquid over low heat until melted. Fold in pineapple and Cool Whip. Pour half of this mixture over base. Spoon blueberry pie filling over top. Freeze 2 hours. Refrigerate remaining cheese mixture. After 2 hours spread cheese mixture over blueberries. Refrigerate.