From Paulette Vickery's Recipe Collection

Rice Crispie Pineapple Cloud Pie

desserts, fruits

3 cup rice crispies
1/4 cup packed brown sugar
4 tablespoon light corn syrup
1 pkg cream cheese, 8oz softened
1 cup powdered sugar
1 can crushed pineapple, 8oz
2 cup whipped topping, thawed

Combine crushed Rice Crispies, brown sugar, and corn syrup and mix well. Using back of spoon, press mixture evenly and firmly onto bottom and sides of a lightly greased, 9 inch pie pan. Chil in refrigerator. In mixing bowl, beat cream cheese and powdered sugar until smooth. Add undrained pineapple. Fold whipped topping into cream cheese mixture, and pour mixture into crust. Freeze about 3 hours or until firm. Remove from freezer 10 minutes before serving.

Yield: 8 servings