Best Blueberry Pineapple Cream Recipes

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BLUEBERRY PINEAPPLE CREAM



Blueberry Pineapple Cream image

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.

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 16 servings.

Number Of Ingredients 9

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

Steps:

  • 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.

Nutrition Facts :

BLUEBERRY PINEAPPLE CREAM (NO BAKE)



Blueberry Pineapple Cream (No Bake) image

If you like blueberries, you're going to love this!. If you like pineapple, you're going to love this! If you like creamy you're going to love this! There's so many goodies in this, you might want to make one all for yourself! This is a sure-fire winner! Refrigerating time is the cooking time. Servings will vary, depending on how large your portions are.

Provided by FLUFFSTER

Categories     Dessert

Time 2h30m

Yield 10-12 serving(s)

Number Of Ingredients 8

4 cups corn flakes, crushed to make 1 cup
6 tablespoons butter, melted
6 tablespoons sugar
30 large marshmallows
1 (8 ounce) can crushed pineapple, drained, reserving the juice
2 (8 ounce) packages cream cheese, softened
1 (8 ounce) container Cool Whip
1 (21 ounce) can blueberry pie filling

Steps:

  • Preheat oven to 350°.
  • Toast corn flakes in a 13X9" pan for 8-10 minutes. Be careful not to burn, not all ovens bake the exact same.
  • Combine butter and sugar.
  • Pour over cereal;stir until evenly coated.
  • Press in the 13X9" pan. Refrigerate for 30 minutes.
  • In medium saucepan, stir marshmallows and the reserved pineapple juice.
  • over low heat until melted. Cool for 10 minutes.
  • In large 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, and chill for 30 minute.
  • Fold in the pineapple and Cool Whip.
  • Pour half of this mixture over the base.
  • Spoon blueberry pie filling over the top. Freeze for 2 hours.
  • Refrigerate remaining cheese mixture. After 2 hours, spread the cheese mixture over the blueberries.
  • Refrigerate.

BLUEBERRY PINEAPPLE COCONUT CREAM CAKE



Blueberry Pineapple Coconut Cream cake image

I had a box mix in the Cupboard just screaming to be used. I came up with this cake from ingredients I had on hand. The cake is very moist and delicious,with a Cream Cheese Pudding Cream Frosting. Enjoy

Provided by Nor Mac

Categories     Fruit Desserts

Time 50m

Number Of Ingredients 17

1 box yellow cake mix
4 eggs
1 can(s) 20 ounce of crushed pineapple
3/4 c milk
1/4 c of pineapple juice from crushed pineapple
1/3 c melted butter
2 tsp orange zest
1 c fresh or frozen blueberries ( do not thaw blueberries)
1 c sweetened coconut flaked
1 c chopped walnuts
CREAM ICING
1 regular size container of cool whip about 8 -12 ounces
1 8 ounce package of cream cheese
1 tsp vanilla extract
1 pkg 3.4 ounce box of cheese cake or white chocolate pudding
1 c milk
flaked coconut and chopped walnuts for garnishing

Steps:

  • 1. Preheat oven to 350 degrees. Grease and flour a Bundt pan, 2-round 9" cake pans, or a 13x9" pan etc.
  • 2. Drain pineapple well by straining through a colander. Catch juice into a bowl to use. Push down on pineapple to get some of the moisture out.
  • 3. In a large bowl. Mix cake mix,eggs,butter, milk and pineapple juice. Beat well. Stir in orange zest, coconut, nuts, pineapple , and coat frozen blueberries with flour before folding into cake batter.
  • 4. Put in a pan and bake for 30-40 minutes. Depending on oven. Test cake by inserting a pick in cake. Pick should come out clean. Cool cake, and invert onto platter.
  • 5. Frost cake - Mix the softened cream cheese in a large bowl. Whip it until smooth.
  • 6. In another bowl mix the pudding and milk on medium speed. Put aside to set.
  • 7. Add the cool whip to the cream cheese, add the vanilla and beat until incorporated. Add the pudding you mixed into cream mixture, and beat. Frost cake and sprinkle coconut and chopped walnuts on top and sides.

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