4 c. corn flakes, crushed to 1 c.
6 tbsp. butter, melted
6 tbsp. sugar
30 lg. marshmallows
1 (8 oz.) can crushed pineapple, drained, reserve liquid
16 oz. cream cheese, softened
3 c. whipped topping
21 oz. can blueberry pie filling

Preheat oven to 300 degrees. Toast corn flake crumbs in 9 x 13 x 2 inch baking pan, 8-10 minutes. Combine butter and sugar. Pour over cereal. Stir until evenly 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 with electric mixer until smooth. Fold in pineapple and whipped topping. Pour half of cheese mixture over base. Spoon blueberry pie filling over top.

Gently spread pie filling to make even. Freeze 2 hours. Refrigerate remaining cheese mixture. After 2 hours spread remaining cheese mixture over blueberries. Sprinkle on reserved crumbs. Refrigerate 2 hours. Makes 16 servings.