Description
Pineapple Crunch is a delightful no-bake dessert featuring a buttery cornflake crust topped with a creamy vanilla ice cream and pudding layer, finished with a luscious thickened pineapple topping. This refreshing dish combines textures and flavors perfectly, making it an ideal treat for warm days or any occasion.
Ingredients
Crust
- 1 cup crushed cornflakes
- 2 tablespoons sugar
- 1/3 cup butter, melted
Pineapple Topping
- 2 tablespoons cornstarch
- 2 cans (8 ounces each) crushed pineapple, undrained
Filling
- 2 cups vanilla ice cream, softened
- 1 package (3.4 ounces) instant vanilla pudding mix
Optional
- Whipped topping
- Additional crushed cornflakes for garnish
Instructions
- Prepare the crust: Preheat your oven to 350°F. In a bowl, mix together crushed cornflakes, sugar, and melted butter until well combined. Press this mixture evenly into a greased 9-inch square baking dish. Bake for 10 minutes until set and golden. Remove from the oven and cool completely on a wire rack.
- Make the pineapple topping: In a medium saucepan, stir cornstarch into the undrained crushed pineapple until smooth. Place over medium heat and bring to a boil, stirring constantly. Continue to cook and stir for 2 minutes or until the mixture thickens. Remove from heat and let cool to room temperature.
- Prepare the filling: In a mixing bowl, combine softened vanilla ice cream and instant vanilla pudding mix. Beat on low speed for about 2 minutes, or until thoroughly blended and thickened.
- Assemble the dessert: Spoon the ice cream and pudding mixture evenly over the cooled cornflake crust. Carefully spread the cooled pineapple topping on top of the filling layer.
- Chill and serve: Refrigerate the assembled dessert until ready to serve to allow flavors to meld and layers to set, approximately 1-2 hours. Serve chilled, optionally garnished with whipped topping and additional crushed cornflakes for extra crunch.
Notes
- Ensure the ice cream is softened for easier mixing with the pudding mix.
- Press the crust firmly into the pan to create a sturdy base.
- Cooling the crust completely before adding the filling prevents melting.
- For a dairy-free version, use non-dairy ice cream and pudding alternatives.
- Serve within 24 hours for best texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
