4 c. Corn Flakes, crushed to make 1 c.
6 tbsp. (3/4 stick) butter
6 tbsp. sugar
30 lg. marshmallows
8 oz. can crushed pineapple, reserve liquid
2 (8 oz.) pkg. cream cheese, softened
8 oz. carton whipped topping
21 oz. can blueberry pie filling

Preheat oven to 300 degrees. Toast Corn Flakes in 9 x 13 inch pan for 8 to 10 minutes. Combine sugar and butter; pour over cereal, mix and press into bottom of 9 x 13 inch pan. Refrigerate for 30 minutes. In medium sauce pan, stir marshmallows and reserved pineapple juice over low heat until melted. Remove from heat, fold in pineapple and whipped topping. Beat in cream cheese until smooth. Pour HALF of cheese mixture over base, spoon pie filling over top. Gently spread pie filling until even. Freeze for 2 hours. Refrigerate remaining cheese mixture. After 2 hours spread remaining cheese mixture over blueberries. Can sprinkle on a few reserved Corn Flake crumbs. Refrigerate for 2 hours. Serves 16.