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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 9 |
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Betty Wiersma's crunchy pineapple dessert offers quick refreshment. This recipe was given to me years ago by a co-worker, explains the Sherwood Park, Alberta cook. Every time I take it somewhere, it's a favorite. 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 |
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. Yield: 9-12 servings.
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