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Blueberry Pineapple Cream

 Blueberry Pineapple Cream
This is one of my family's favorite desserts. Because it's chilled before serving, it's really refreshing during hot weather. The smooth, creamy filling pairs nicely with the crisp graham cracker crust.
12-16 ServingsPrep: 25 min. + chilling Bake: 10 min. + cooling


  • 1 cup graham cracker crumbs
  • 1/3 cup sugar
  • 1/3 cup butter, 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


  • In a bowl, combine the graham cracker crumbs, butter and sugar. Press
  • into a 13-in. x 9-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. Yield: 12-16 servings.

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Blueberry Pineapple Cream (continued)

Nutritional Facts: 1 serving (1 each) equals 251 calories, 12 g fat (8 g saturated fat), 26 mg cholesterol, 128 mg sodium, 35 g carbohydrate, 1 g fiber, 2 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.