Pineapple Crunch
TOTAL TIME: Prep: 15 min. Bake: 10 min. + cooling
YIELD: 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
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 and if desired, additional corn flakes.
Nutrition Facts
1 piece: 254 calories, 10g fat (6g saturated fat), 31mg cholesterol, 217mg sodium, 40g carbohydrate (27g sugars, 1g fiber), 2g protein.
© 2024 RDA Enthusiast Brands, LLC