Ingredients
1 cup graham cracker crumbs1/3 cup sugar1/3 cup butter, melted1 can (8 ounces) crushed pineapple30 large marshmallows2 packages (8 ounces each) cream cheese, softened1 carton (8 ounces) frozen whipped topping, thawed1 can (21 ounces) blueberry pie fillingAdditional graham cracker crumbs, optional
Preparation
In a bowl, combine the graham cracker crumbs, butter and sugar. Press into a 13x9-in. baking dish. Bake at 350° for 10 minutes. Cool completely.
Meanwhile, drain the pineapple juice into a saucepan; set pineapple aside. Add marshmallows to juice; cook and stir until melted. Remove from the heat and cool for 10 minutes.
In a large 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.
