Pineapple Crunch Recipe

4.5 4 7
Pineapple Crunch Recipe
Pineapple Crunch Recipe photo by Taste of Home
Publisher Photo

Pineapple Crunch Recipe

Read Reviews
4.5 4 7
Publisher Photo
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."
MAKES:
9-12 servings
TOTAL TIME:
Prep: 15 min. Bake: 10 min. + cooling
MAKES:
9-12 servings
TOTAL TIME:
Prep: 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

Preheat oven to 350°. In a bowl, combine cornflake crumbs, sugar and butter. Press into a greased 9-in. square baking dish. Bake 10 minutes. Cool on a wire rack.
In a saucepan, combine cornstarch and pineapple until blended. Bring to a boil; cook and stir 2 minutes or until thickened. Cool.
In a bowl, beat ice cream and pudding mix on low speed 2 minutes or until blended and thickened. Spoon over crust. Top with pineapple mixture. Refrigerate until serving. Yield: 9-12 servings.
Originally published as Pineapple Crunch in Quick Cooking May/June 2005, p49

Nutritional Facts

1 slice: 173 calories, 8g fat (5g saturated fat), 23mg cholesterol, 236mg sodium, 26g carbohydrate (16g sugars, 0 fiber), 2g protein.

Popular Videos

  • 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
  1. Preheat oven to 350°. In a bowl, combine cornflake crumbs, sugar and butter. Press into a greased 9-in. square baking dish. Bake 10 minutes. Cool on a wire rack.
  2. In a saucepan, combine cornstarch and pineapple until blended. Bring to a boil; cook and stir 2 minutes or until thickened. Cool.
  3. In a bowl, beat ice cream and pudding mix on low speed 2 minutes or until blended and thickened. Spoon over crust. Top with pineapple mixture. Refrigerate until serving. Yield: 9-12 servings.
Originally published as Pineapple Crunch in Quick Cooking May/June 2005, p49

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forPineapple Crunch

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
katlaydee3 User ID: 3741999 206439
Reviewed Jul. 31, 2011

"This is super easy, quick and tastes great. Will definitely make again."

MY REVIEW
msdaisey User ID: 1222542 112797
Reviewed Apr. 9, 2009

"this is so yummy! took it to a

potluck whereit was a hit !have
made a couple of times !"

MY REVIEW
Linda LK User ID: 3327704 143806
Reviewed Sep. 29, 2008

"This recipe was very good..Rich, with a bit of a tang..I used Curves for the crust..(Honey coated corn flakes). Very good and easy to make."

MY REVIEW
yardsaler7 User ID: 3120083 138146
Reviewed Sep. 8, 2008

"This is one of the easiest and most delightful desserts i have tasted lately. you can whip it up in no time. Everyone requests this recipe after they have tried it. thanks Betty W. and taste of home!!!! Elisa Carlin"

Loading Image