Pineapple Crunch - cooking recipe

Ingredients

1 cup of crushed corn flakes
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 1/2 ounce) package vanilla instant pudding mix

Preparation

In a bowl, combine the cornflake crumbs, sugar and butter.
Press into a greased 9 in square baking dish.
Bake at 350 for 10 minutes.
Cool on wire rack.
In a saucepan, combine the cornstarch and pineapple until blended.
Bring to 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 until blended and thickened.
Spoon over crust.
Top with pineapple mixture and refrigerate until serving.