
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."
Recommended:
13 Ways to Make Lettuce Wraps
VERIFIED BY Taste of Home Test Kitchen
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
- 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
Reviews forPineapple Crunch
My Review
Click stars to rate

Any changes to your rating or review will appear where you originally posted your review
Average Rating
MY REVIEW
Reviewed Apr. 9, 2009
"this is so yummy! took it to a
potluck whereit was a hit !havemade a couple of times !"MY REVIEW
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
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"
