How To Make A Blueberry Pineapple Marshmallow Cream Dessert Recipe

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Making a great tasting dessert recipe that can compliment your meals is always something every good cook will do. You might search for recipes that include your favorite fruits such as pineapples or blueberries. Alternatively, maybe you are just a marshmallow cream fanatic. Regardless of why, here is a dessert that will make your mouth water for more.
Desserts

Recipe for Blueberry Pineapple Marshmallow Cream Dessert
What You Need 
  • 4 cups cornflake cereal
  • 6 Tablespoons melted butter or margarine
  • 6 Tablespoons sugar
  • 1 can crushed pineapple 8 ounce
  • 30 large quartered marshmallows
  • 2 packages softened cream cheese
  • 1 container whipped topping 8 ounce
  • 1 can blueberry pie filling 21 ounce
How to Make It
Allow the cream cheese and butter or margarine to soften to room temperature by placing them out onto the countertop about 20 minutes before preparation time.
Cut the large marshmallows into quarters in a medium size bowl, cover, and then set aside until needed.
Crush the 4 cups of cornflake cereal into small pieces to make 1 cup of crushed cornflakes and then spread them evenly along the bottom of a 9 x 13 x 2 inch baking dish. Set aside while preheating the oven.
Preheat your oven to 300 degrees Fahrenheit.
Toast the 1 cup of crushed cornflake cereal in a 9 x 13 x 2 inch baking dish in the preheated oven for about 8 to 10 minutes.
Melt the butter or margarine in a medium size saucepan and then gradually add the sugar while stirring over a medium to high heat to dissolve the sugar and blend well.
Pour this mixture over the toasted crushed cornflake crust. Stir well to combine and coat well. Reserve 3 tablespoons of the mixture and then set aside to prepare the topping. Press the remaining mixture to the bottom of the 9 x 13 x 2 inch baking dish to form a crust. Place in the refrigerator for 30 minutes or longer in order for the crust to become firm.
Drain the liquid from the crushed pineapple into a medium size saucepan and then add the marshmallows. Stir constantly while over a low heat until the marshmallows are melted and well blended. Remove from heat and then beat in the softened cream cheese until the mixture is smooth and creamy. Fold in the crushed pineapple and thawed whipped topping. Pour this mixture over the cornflake crust and return to the refrigerator to chill for about 15 to 20 minutes.
After chilling the dessert spoon the blueberry pie filling over the top layer of the dessert and spread evenly. Place dessert in the freezer for 2 hours to chill. Return any remaining cheese mixture into the refrigerator to chill. After freezing the dessert for 2 hours spread the remaining cheese mixture evenly over the blueberry layer. Garnish by sprinkling the remaining crumb mixture on top of the last layer.
Place in the refrigerator to chill overnight or for at least 2 to 3 hours before cutting and serving.



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