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
- 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 and if desired, additional corn flakes.
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