Serves: 8
Total Calories: 195
1. In food processor or electric blender container, combine KELLOGG'S CRACKLIN OAT BRAN cereal and margarine until cereal is broken into fine crumbs and well blended with margarine. Press mixture evenly and firmly on bottom and sides of 9-inch pie pan.
2. Bake at 350°F for 5 minutes or until crust starts to brown. Let cool.
3. In mixing bowl, beat cream cheese and sugar until smooth. Mix in pineapple. Fold in whipped topping. Pour into crust. Freeze about 4 hours or until firm. Remove from freezer 10 minutes before serving.
4. Topping: Combine blueberry pie filling and cinnamon. Serve over frozen pie
This Creamy Pineapple Pie With Blueberry Sauce recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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