Ingredients
1 cup crushed cornflakes2 tablespoons sugar1/3 cup butter, melted2 tablespoons cornstarch2 cans (8 ounces each) crushed pineapple, undrained2 cups vanilla ice cream, softened1 package (3.4 ounces) instant vanilla pudding mixWhipped topping, optional
Preparation
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. If desired, serve with whipped topping.
