1 cup crushed cornflakes
2 tablespoons sugar
1/3 cup butter, melted
2 tablespoons cornstarch
2 cans (8 oz. each) crushed pineapple, undrained
2 cups vanilla ice cream, softened
1 package (3.4 oz.) instant vanilla pudding mix
In bowl, combine the cornflake crumbs, sugar & butter. Press into a
greased 9 inch square baking dish. Bake at 350 for 10 minutes. Cool
on a wire rack. In a saucepan, combine the cornstarch & pineapple
until blended. Bring to a boil; cook & stir for 2 minutes or until
thickened. Cool. In a mixing bowl, beat the ice cream& pudding mix on
low speed for 2 minutes or until blended & thickened. Spoon over
crust. Top with pineapple mixture. Refrigerate until serving.
Yields 9-12 servings.