Pineapple Crunch
Betty Wiersma's crunchy pineapple dessert offers quick refreshment. "This recipe was given to me years ago by a co-worker," explains the Sherwood Park, Alberta cook. "Every time I take it somewhere, it's a favorite."
SERVINGS
|
9-12
|
CATEGORY
|
Dessert
|
PREP |
15 min. |
COOK
|
10 min.
|
TOTAL
|
25 min.
|
INGREDIENTS
- 1 cup crushed cornflakes
- 2 tablespoons sugar
- 1/3 cup butter, melted
- 2 tablespoons cornstarch
- 2 cans (8 ounces each) crushed pineapple, undrained
- 2 cups vanilla ice cream, softened
- 1 package (3.4 ounces) instant vanilla pudding mix
DIRECTIONS
In a bowl, combine the cornflake crumbs, sugar and butter. Press into a greased 9-in. square baking dish. Bake at 350° for 10 minutes. Cool on a wire rack.
In a saucepan, combine the cornstarch and pineapple until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool.
In a mixing bowl, beat the ice cream and pudding mix on low speed for 2 minutes or until blended and thickened. Spoon over crust. Top with pineapple mixture. Refrigerate until serving. Yield: 9-12 servings.