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Pineapple Crunch

Total Time

Prep: 15 min. Bake: 10 min. + cooling

Makes

9 servings

A co-worker shared the recipe for this refreshing pineapple dessert years ago. Every time I take it somewhere, it's a favorite. —Betty Wiersma, Sherwood Park, Alberta
Pineapple Crunch Recipe photo by Taste of Home

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
  • Whipped topping, optional

Directions

  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. If desired, serve with whipped topping.

Nutrition Facts

1 piece: 254 calories, 10g fat (6g saturated fat), 31mg cholesterol, 217mg sodium, 40g carbohydrate (27g sugars, 1g fiber), 2g protein.

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