2 1/2 c. graham cracker crumbs
1/2 c. granulated sugar
3/4 c. melted butter
1/2 gallon strawberry ice cream
1/2 c. pineapple juice
1/4 c. cornstarch
1 c. granulated sugar
2 c. crushed frozen strawberries

Combine cracker crumbs, 1/2 cup sugar, and melted butter. Mix well and press firmly into 13 x 9 x 2 inch pan. Bake 15 minutes at 350 degrees. Chill thoroughly. Soften ice cream and spread over crust. Place in freezer until glaze is ready. Cook pineapple juice, cornstarch, and 1 cup sugar until thick, stirring constantly. Add strawberries and cool. Spread over ice cream and freeze until ready to use. Excellent dessert to make ahead. Makes 12 servings.