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."9-12 ServingsPrep: 15 min. Bake: 10 min. + cooling
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 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.
-
Nutrition Facts: 1 serving (1 slice) equals 173 calories, 8 g fat (5 g saturated fat), 23 mg cholesterol, 236 mg sodium, 26 g carbohydrate, trace fiber, 2 g protein.