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Blueberry Pineapple Cream Recipe

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This recipe for Blueberry Pineapple Cream, by , is from The Sudyka Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Beth Sudyka
Added: Saturday, April 4, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 c. graham cracker crumbs
1/3 c. sugar
1/3 c. butter or margarine, melted
1 can (8 ounces) crushed pineapple
30 large marshmallows
2 packages (8 ounces each) cream cheese, softened
1 carton (8 ounces) frozen whipped topping, thawed
1 can (21 ounces) blueberry pie filling
Additional graham cracker crumbs, optional

Directions:
Directions:
In a bowl, combine the graham cracker crumbs, butter and sugar. Press into the bottom of a 13-in. x 9-in. x 2-in baking pan. Bake at 350 for 10 minutes. Cool completely. Meanwhile, drain pineapple juice into a saucepan; set pineapple aside. Add marshmallows to juice; cook and stir until melted. Remove from heat and cool for 10 minutes. In a mixing bowl, beat cream cheese until smooth. Add marshmallow mixture; beat well. Fold in the pineapple and whipped topping; spread half over crust. Cover with pie filling. Chill for 30 minutes. Top with the remaining cream cheese mixture. Sprinkle with additional graham cracker crumbs if desired. Chill for 30 minutes. Store in the refrigerator.

Number Of Servings:
Number Of Servings:
12 - 16 servings

 

 

 

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