Pineapple Crunch Recipe
- 1 cup crushed cornflakes
- 2 tablespoons sugar
- 1/3 cup butter, melted
- 2 tablespoons cornstarch
- 2 (8 ounce) cans crushed pineapple, undrained
- 2 cups vanilla ice cream, softened
- 1 (3.4 ounce) package 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 degrees F 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.
