Print Options

Back to Pineapple Crunch >

Include these items:

Select reviews >

Taste of Home Logo

Pineapple Crunch

 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.