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Pineapple Crunch
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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 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.
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Printed from tasteofhome.com Oct 14, 2008Copyright Reiman Media Group, Inc © 2008 |