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Pineapple Crunch

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

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

Printed from tasteofhome.com Oct 14, 2008

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Pineapple Crunch cont.

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.